List of Ingredients
- 2 LBS. of mussels
- 1 LB. of clams, cleaned
- 1 LB. of fasolari (smooth venus clams)
- 12 OZ. of spaghetti
- extra-virgin olive oil
- mullet roe
- lime
- garlic
- ginger
- salt
Method
Clean the mussels and clams. In a covered pot, heat 1 garlic clove sliced in half in drizzle of oil for 2 minutes, add the mussels and allow to open. Place the clams in two separate covered pots with a drizzle of oil over low heat and allow to open.
Remove the shells from the clams and mussels. Place them in a bowl with enough filtered cooking water to keep them wet. Set the rest of the cooking water aside.
Set aside a few of the best-looking clams and mussels for garnish and mince the remainder. Mix well.
Cook the pasta in boiling salted water until it starts to soften. Meanwhile, In a large pot boil some of the filtered shellfish water. Add the just softened spaghetti and cook like a risotto, adding the remaining seafood cooking water in small increments until the spaghetti is al dente. Finally, add the minced mussels and clams.
Peel and grate a small piece of ginger. Squeeze the pulp to get 1 Tbsp. juice and add this to the pasta.
Complete the pasta with slices of mullet roe and grated lime zest. Serve immediately, garnished with the reserved clams and mussels.