Tomato Clam Fusilli

Instructions

1. Boil the fusilli in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Clean the clams and mussels thoroughly, then purge them.
3. Chop the Italian parsley and garlic, and cut the cherry tomatoes into quarters.
4. Heat olive oil in a pan and add the butter and garlic, cooking over low heat.
5. Add the clams and mussels and stir well, then pour in the white wine and cook off the alcohol briefly over high heat before adding the chopped parsley, chili flakes, cherry tomatoes, and pepper.
6. Cover and simmer over medium-low heat until the shells open.
7. Once the shells open, uncover and add the fusilli, letting it sit over low heat for about a minute so the sauce soaks into the pasta.
8. Transfer to a shallow bowl and grate the lemon zest on top to finish.

Tips

• As long as you have shellfish on hand, this simple broth-style pasta comes together easily. The vegetable broth released by the cherry tomatoes pairs beautifully with the shellfish stock, butter, and white wine, and the clean broth flavor works fine without any cheese.
• If you don’t have celery or Italian parsley, chopped scallion makes a fine substitute.
• The same method also works as a cream-based version: add zucchini along with the shellfish, then stir in heavy cream and Grana Padano. The cream and cheese pair beautifully with the cherry tomatoes too, so it’s worth trying.

Tomato Clam Fusilli
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- fusilli 60g
- clams 200g
- mussels 200g
- cherry tomatoes 6
- red chili flakes 3
- garlic 1 clove
- parsley 10g (celery, 1 stalk, works too)
- white wine 60ml
- unsalted butter 1 tbsp
- olive oil 2 tbsp
- lemon ½
- salt 1 tbsp (for pasta water)

Instructions
1. Boil the fusilli in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Clean the clams and mussels thoroughly, then purge them.
3. Chop the Italian parsley and garlic, and cut the cherry tomatoes into quarters.
4. Heat olive oil in a pan and add the butter and garlic, cooking over low heat.
5. Add the clams and mussels and stir well, then pour in the white wine and cook off the alcohol briefly over high heat before adding the chopped parsley, chili flakes, cherry tomatoes, and pepper.
6. Cover and simmer over medium-low heat until the shells open.
7. Once the shells open, uncover and add the fusilli, letting it sit over low heat for about a minute so the sauce soaks into the pasta.
8. Transfer to a shallow bowl and grate the lemon zest on top to finish.

https://hong-recipe.pages.dev/en/recipes/tomato-clam-fusilli/