Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Spaghetti with Clams, Mussels and Toasted Breadcrumbs: Sicily by the Sea
Traditional Sicilian spaghetti tossed with mussels, clams and crisp toasted breadcrumbs - rustic, aromatic and full of Mediterranean character.
🛒 Ingredients
▸ For the pasta
- ✓ 400 g spaghetti
▸ For the sauce
- ✓ 500 g mussels
- ✓ 500 g clams
- ✓ 2 garlic cloves
- ✓ 1 garlic clove, lightly crushed in its skin
- ✓ A small bunch of parsley, chopped
- ✓ 3 tablespoons tomato sauce
- ✓ ½ glass dry white wine
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
▸ For the toasted breadcrumbs (muḍḍica atturrata)
- ✓ 7 tablespoons breadcrumbs
- ✓ Extra-virgin olive oil
📊 Nutritional Information
This dish of spaghetti with clams, mussels and toasted breadcrumbs brings the soul of the Sicilian coast straight to the table - bold aromas, clean marine flavours and that rustic elegance that makes island cooking so irresistible. Spaghetti, a beloved and versatile pasta shape, absorbs the briny juices released by the shellfish, enriched with a splash of white wine and just a hint of tomato.
The muḍḍica atturrata - toasted breadcrumbs, a hallmark of Sicilian home cooking - adds the finishing touch: a savoury crunch that transforms the dish from simple to sublime. Every forkful feels like a sunlit walk along a fishing harbour, the scent of the sea mingling with garlic, herbs and the warm chatter of a family lunch.
It’s a recipe rooted in summer days, early-morning markets and the pride of fresh local catch. Straightforward but full of depth, this plate is pure Sicily - generous, spirited and wonderfully comforting.
👨🍳 Preparation
- 1
Toast the breadcrumbs in a small frying pan with a drizzle of olive oil until golden; add a pinch of sugar if you fancy a lightly caramelised note.
- 2
Clean the mussels thoroughly and set aside.
- 3
Soak the clams in salted water for a few hours; rinse well and tap them individually to discard any full of sand.
- 4
Heat a little olive oil in a wide pan with the crushed garlic clove, then add the mussels and clams; cover and cook over high heat.
- 5
Pour in the white wine and let it evaporate, giving the pan a good shake.
- 6
Remove some of the shellfish from their shells, leaving a few whole for serving. Strain and reserve their cooking liquid.
- 7
In the same pan, sauté the chopped garlic with some of the parsley, add the tomato sauce and cook for two minutes.
- 8
Add the shelled shellfish and the strained juices, season with salt and pepper and cook briefly.
- 9
Cook the spaghetti in plenty of salted water (use less salt if you plan to add shellfish cooking liquid).
- 10
Drain al dente and toss with the sauce, adding a splash of pasta water to emulsify.
- 11
Serve topped with whole shellfish, fresh parsley and plenty of toasted breadcrumbs.
💡 Tips and Variations
For an even more Sicilian touch, add a few halved Pachino cherry tomatoes. If you enjoy heat, stir in a pinch of chilli at the start of the sauté.
📦 Storage
- • Store leftovers in the fridge for up to 1 day.
- • Reheat gently in a pan with a little olive oil to keep the pasta soft.
- • Avoid freezing, as shellfish texture suffers.
🍷 Pairing
Serve with a chilled glass of Grillo or Inzolia - crisp Sicilian whites whose saline edge beautifully complements the flavour of the sea.
And there you are - an authentic taste of the Sicilian coast, brimming with fragrance and tradition. These spaghetti with mussels, clams and toasted breadcrumbs capture the island’s spirit in every mouthful.
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