Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat, and add the garlic. Cook 2 minutes, then add the tomatoes. Raise the heat and cook until the tomatoes give off their juices, about 10 minutes. Season with salt and pepper and add the mollusks. Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes. Discard any that have not opened.

Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes. Drain and add to the pan with the sauce. Cook over high heat 2 minutes, adding the parsley and adjusting the seasoning with salt and pepper, to taste. Serve immediately.

This recipe yields 6 servings.

Description: "(Spaghetti Con Vongole E Cozze)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.