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1
Clean the mussels by pulling off the stringy beard and scraping away any surface impurities with a knife.
2
Place the mussels in a pan, cover immediately, and cook for about 5 minutes, shaking occasionally until they open.
3
Transfer the cooked mussels to a bowl to cool, then strain the cooking liquid through a fine mesh sieve and set aside.
4
Using the same pan, cook the clams (which should have been purged in salted cold water for about an hour beforehand), covering and shaking for a few minutes until they open.
5
Drain the clams into a bowl and strain their cooking liquid as well.
6
Clean the pan, heat a drizzle of olive oil, and sauté the parsley stems with a clove of garlic until fragrant.
7
Add the tomato puree, rinsing the container to use every last drop, then stir in the tomato concentrate for extra richness. Mix well and simmer gently for about 15 minutes.
8
While the sauce simmers, shell the cooled mussels and clams, reserving a few in their shells for garnish.
9
Make the parsley oil by blending the washed parsley leaves with olive oil until smooth, creating a fragrant, bright green oil.
10
Cook the linguine in boiling water without adding salt, since the mussel and clam cooking liquid will season it later.
11
Remove the parsley stems and garlic from the sauce, then drain the half-cooked pasta directly into the sauce.
12
Add the strained mussel and clam liquid, letting the pasta finish cooking in the sauce for extra creaminess.
13
Turn off the heat and stir in the parsley oil, giving the sauce a beautiful vibrant green color.
14
Add the shelled mussels and clams, tossing to combine. If the sauce is too thick, loosen it with a splash of pasta water.
15
Finish by garnishing with the reserved shell-on mussels and clams, then serve this rich and creamy seafood pasta.
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