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Seafood Spaghetti na makapal na pasta na tinapos sa sabaw ng mussels at clams, binigyang-buhay ng bawang, sili, at perehil.
I-purge ang caperozzoli at fasolari sa inasnan na tubig; kung gumagamit ng tubig-dagat, linisin ang mussels nang hiwalay.
Purge the caperozzoli and fasolari in salted water. If you are using seawater, make sure to clean the mussels separately.
Igisa ang bawang at mga tangkay ng perehil sa olive oil.
Sauté the garlic and the stems from your parsley in a bit of olive oil.
Idagdag ang fasolari, pagkatapos ay pagkaraan ng 1 minuto idagdag ang caperozzoli, at pagkaraan ng isa pang minuto idagdag ang mussels.
Add the fasolari to the pan. After about one minute, introduce the caperozzoli. Wait another minute before adding the mussels.
Sa sandaling mabuksan ang shellfish, ibuhos ang white wine at hayaang mag-evaporate ang alkohol.
As soon as the shellfish begin to open, pour in the white wine and allow the alcohol to evaporate completely.
Itabi ang shellfish at salain ang cooking liquid upang alisin ang buhangin at mga piraso ng shell.
Carefully remove the cooked shellfish and set them aside. Strain the cooking liquid to ensure it's free of any sand or shell fragments.
Patayin ang pasta ilang minuto bago ito maging ganap na luto at tapusin ang pagluluto nito sa shellfish liquid. Idagdag ang shellfish at tinadtad na perehil. Kung kailangan, magdagdag ng kaunting pasta cooking water upang maiwasan itong matuyo. Para sa pinakamainam na lasa, huwag na lutuin pa ang shellfish pagkatapos nilang mabuksan.
Drain your pasta a couple of minutes before it's completely cooked, and then finish cooking it directly in the strained shellfish liquid. At this point, add the reserved shellfish and the chopped parsley. If the pasta seems to be drying out, you can add a little bit of the pasta cooking water to maintain moisture. For the best possible flavor, remember not to cook the shellfish any further once they have opened.
