1In a large frying pan, heat olive oil. Add green onion. Sauté for a few minutes, then add garlic. Cook for just a few seconds then add clams, mussels, wine, pepper and parsley (keep some parsley aside for garnish.) Cover with a lid and cook until all the clams and mussels are open. There is no need to add any liquid, the mussels and clams will produce enough of their own liquid that will eventually become the sauce.
2Add the spaghetti cooked al dente (saving some spaghetti cooking water) and cook for 1 to 2 minutes. Add butter and mix well until the sauce becomes creamy, add some pasta cooking water if it becomes too dry. Remove from the heat, add basil, fresh ground pepper and the remaining parsley.
1Add a little salt to the pasta cooking water, no salt is required for the sauce, the fluid produced from the mussels and clams tends to be salty.
Packed with rich flavours and refreshing at the same time, this delightful Spaghetti Cozze è Vongole is fun to make and will impress your friends. Don't feel like cooking? Try it on the menu at Michael's Back Door tonight!