Recipe Overview

Ingredients

• 12 oz spaghetti or linguine
• 3 tbsp extra virgin olive oil, plus more for finishing
• 4–6 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper (optional)
• 1/2 cup dry white wine (or seafood stock)
• 1 1/2 lb clams (littleneck preferred), scrubbed
• 1 1/2 lb mussels, scrubbed and debearded
• 2 tbsp unsalted butter
• Zest of 1 lemon, plus 1–2 tbsp lemon juice
• 1/3 cup chopped parsley
• Salt and black pepper, to taste

How I Prep the Shellfish

• Clams: Rinse and scrub. If they feel gritty, soak in cold salted water for 20 minutes, then rinse again.
• Mussels: Scrub the shells and pull off any “beard” (the fibrous tuft). Rinse well.

Instructions

1. Start the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente. Reserve 1 1/2 cups pasta water, then drain.
2. Build the garlic base. In a wide skillet or Dutch oven, warm olive oil over medium-low heat. Add sliced garlic and crushed red pepper. Cook 60–90 seconds until fragrant, not browned.
3. Steam the shellfish. Add wine (careful, it will sizzle), then add clams and mussels. Cover and steam 4–7 minutes, shaking the pan once or twice, until shells open.
4. Discard unopened shells. Any clams or mussels that do not open get tossed.
5. Make it silky. Reduce heat to low. Add butter and 1/2 cup reserved pasta water. Stir to create a glossy sauce.
6. Toss and finish. Add drained pasta, lemon zest, parsley, and a squeeze of lemon juice. Toss, adding more pasta water as needed until it coats the noodles. Taste and season with salt and black pepper.
7. Serve. Finish with a drizzle of olive oil and a final sprinkle of parsley.

Serving Notes

• Best side: warm crusty bread to catch every drop
• Leftovers: reheat gently with a splash of water or stock so the sauce stays smooth
• Heat level: keep it mild and let each person add crushed red pepper at the table

Quick Variations

Tomato-kissed: Add 2 tbsp tomato paste to the garlic oil for 60 seconds before the wine, then proceed.

Herb-forward: Add a pinch of oregano and extra parsley at the end.

Brothier bowl: Add an extra 1/3 cup stock and serve it as a pasta-and-broth hybrid with a spoon.

Real Estate Tie-In (Short and Sweet)

Coastal cooking and coastal homes both benefit from balance. Clean finishes, thoughtful details, and a layout that feels open and intentional are the ingredients I look for when previewing homes around Orange Beach and Ono Island.