Ingredients

• ½ pack frozen Rainforest Clams

• ½ pack frozen Rainforest Mussels

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• ½ small onion, diced

• ½ teaspoon red pepper flakes

• 1 cup cherry tomatoes, halved

• 2 tablespoons scallion,

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¾ cup dry white wine

• ½ cup tomato sauce

• 8 oz pasta

• 2 tablespoons butter

• ½ cup pasta cooking water

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 2 tablespoons fresh parsley, chopped

• Grated parmesan cheese, for serving

Method

1. Place 1/2 pack of frozen Rainforest Clams and ½ pack of frozen Rainforest Mussels in a large bowl of cold, lightly salted water and let soak for 10 minutes. Drain well.

2. Bring a large, heavy-bottomed pot to medium-high heat, add three tablespoons of olive oil until it shimmers. Add the garlic and onion, sweat for two minutes while stirring constantly.

3. Add clams and mussels with 1/2 teaspoon red pepper flakes, cherry tomatoes, scallion, ¼ teaspoon salt and pepper, and cook until fragrant, about one minute. Add 3/4 cup dry white wine and tomato sauce, bring to a boil and stir until the clams and mussels open, about five minutes. Discard any that do not open.

4. Add the pasta, butter, and 1/4 cup of the pasta cooking water to the pot. Toss until the pasta is al dente. Add the reserved lemon zest, lemon juice, parsley, and a few grinds of black pepper, and gently toss until combined. Taste and season with parmesan cheese as needed.

5. Serve hot.

Photos courtesy of Rainforest

Rainforest garlicky mussels and clams with white wine spaghetti.