Spaghetti with Mussels and Clams

Method

1. Clean the mussels and clams: remove the beard from the mussels, scrub the shells, and soak the clams in salted water for about half an hour to purge any sand.
2. Prepare the other ingredients: one clove of garlic (smashed with skin on), cherry tomatoes, a lemon, chili pepper, coarse salt, dry white wine, extra virgin olive oil, parsley, and black pepper (optional).
3. Bring a large pot of water to a boil, add coarse salt, and drop in the spaghetti. Cook for about 6 minutes (or follow package time), but remove the pasta 3 minutes before it is fully cooked.
4. While the pasta cooks, heat extra virgin olive oil in a wok or large pan. Add the smashed garlic (with skin) and a piece of chili pepper. Sauté briefly.
5. Drain the mussels and clams from the soaking water, rinse under cold water, and add them to the hot wok. Cover and cook over high heat for about 1 minute until they start to open.
6. Pour in the dry white wine and continue cooking over high heat until the alcohol evaporates and the shellfish open fully.
7. As soon as the shellfish open, extract them with tongs and set aside. Discard any that remain closed.
8. Strain the cooking liquid from the wok through a fine sieve to remove any grit. Rinse the wok clean.
9. Return the strained shellfish broth to the wok. Add the cherry tomatoes and the partially cooked spaghetti (which should have about 3 minutes left). Toss well, cover, and cook over medium-low heat until the pasta is al dente, adding a ladle of pasta cooking water if the sauce becomes too dry.
10. About 30 seconds before the pasta is done, add back the shelled mussels and clams (both shelled and a few in the shell). Toss to combine and heat through.
11. Season with black pepper (if using), turn off the heat, and add chopped fresh parsley. Let rest in the pan for about 15 seconds.
12. Plate the spaghetti: add a little of the cooking juices from the bottom of the pan, drizzle with extra virgin olive oil, sprinkle more fresh parsley, and grate fresh lemon zest over the top. Serve immediately.