Cozze E Vongole Alla Marinara Recipe

Purge and clean

Rinse mussels and clams under cold running water. Discard any with broken shells or that do not close when tapped. For sandy clams, soak in a bowl of cold salted water (35 g salt per liter) for 20–30 minutes, then scrub shells with a brush. Remove mussel beards by pulling toward hinge and trim any barnacles.

Keep cleaned shellfish chilled in the refrigerator until ready to cook. Do not soak mussels in fresh water (they will die).

Start the aromatics

In a large, heavy-bottomed sauté pan or wide pot with a tight-fitting lid, heat 4 tbs extra-virgin olive oil over medium heat until shimmering. Add the thinly sliced garlic and chopped shallot. Sweat gently, stirring, until fragrant and softened but not browned, about 2–3 minutes.

Add heat and tomato concentrate

Add crushed red pepper flakes and tomato paste. Cook, stirring, 1 minute to bloom the paste and spices.

Deglaze

Increase heat to medium-high, pour in the white wine, and deglaze the pan, scraping any browned bits. Let the wine reduce by about half, 2–3 minutes.

Build the tomato sauce

Add the crushed canned tomatoes (including juices). Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 10 minutes to meld flavors, stirring occasionally.

Season

Stir in sea salt and freshly ground black pepper. Taste and adjust seasoning now—the sauce will flavor the shellfish.

Add shellfish and steam

Raise heat to medium-high so sauce is at a lively simmer. Add the cleaned clams and mussels to the pot and immediately cover with the lid. Shake the pan once or twice (using oven mitts) to distribute shellfish. Steam until shells open, about 6–8 minutes. Check after 5 minutes: remove any shellfish that have opened and set aside to avoid overcooking. Continue until nearly all shells open.

Finish

Discard any shellfish that remain closed after cooking. Stir chopped parsley and torn basil (if using) into the sauce and shellfish. Drizzle 1 tbs extra-virgin olive oil over the dish for shine and richness if desired. Adjust salt and pepper to taste.

Plate

Transfer mussels and clams in marinara to a large shallow bowl or serve straight from the pot. Spoon plenty of sauce over the shellfish.

Garnish & serve

Garnish with additional chopped parsley, serve lemon wedges on the side for squeezing, and accompany with crusty bread for dipping and soaking up the marinara.

Storage

Leftovers: refrigerate cooled shellfish and sauce in an airtight container and use within 24 hours. Reheat gently on the stovetop; avoid prolonged reheating to prevent rubbery shellfish.