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Ingredients
Seafood Pasta
Blanch tomatoes in a pot of boiling water, rinse with cold water, peel, quarter, remove seeds and coarsely chop. Scrub mussels and clams thoroughly under running water and discard any opened shells. Place mussels into a pot, add wine, cover and cook over low heat for 8 minutes, until shells have opened.
Peel onion and garlic and chop finely. Remove mussels and clams from the pot, cover and keep warm. Discard any unopened shells. Heat oil in a pan, add shrimp, onions and garlic and fry while stirring. Deglaze the pan with mussel broth. Add tomatoes and simmer for 10 minutes. Cook spaghetti in a pot with plenty of boiling salted water.
Season the sauce with salt and pepper. Rinse parsley, pluck leaves from stem, set some leaves aside and finely chop the rest. Add mussels and clams to the sauce, cover again and heat. Drain pasta and immediately mix with the sauce. Serve garnished with reserved parsley.