Pasta, Potatoes, Mussels and Clams

Method

1. Open the mussels and clams. In two separate pans, heat a drizzle of olive oil with garlic cloves and parsley stems. Add the cleaned mussels to one pan and the clams to the other, cover, and cook until they open. Remove them as soon as they open to keep them tender.
2. Shell the mussels and clams, discarding the empty shells. Strain the cooking liquid through a fine sieve and set aside.
3. In a large pot, heat a little olive oil and add a garlic clove. Add the diced potatoes and sauté for 1-2 minutes.
4. Add the strained cooking liquid from the shellfish and the pasta. Pour in enough fish broth (or vegetable broth or water) to cook the pasta. Cover and cook until the pasta is almost tender.
5. Just before the end of cooking, add the shelled mussels and clams. Stir to combine and heat through for about a minute.
6. Turn off the heat. Stir in grated pecorino cheese and chopped parsley. Season with black pepper. Optionally add chili pepper.
7. Serve with extra pecorino, parsley, and pepper on top.