Pasta, Potatoes, Mussels and Clams

Steps

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1. 1
   Heat a small amount of olive oil in two separate pans. Add a garlic clove and parsley stems to each pan.
   ▶ ≈0:58
2. 2
   Place cleaned mussels in one pan and cover. Wait for them to open, then remove from heat as soon as they do to prevent them from becoming tough.
   ▶ ≈1:31
3. 3
   Repeat the same process with clams in the other pan. Remove the meat from both mussels and clams, setting them aside.
   ▶ ≈2:46
4. 4
   Strain the cooking liquid from both the mussels and clams through a fine mesh sieve to remove any sand or debris.
   ▶ ≈3:24
5. 5
   Heat a small amount of olive oil in a large pot, add a garlic clove. Wash, dry, and cut the potatoes into small cubes.
   ▶ ≈4:08
6. 6
   Lightly sauté the potato cubes in the oil. Add the strained mussel and clam cooking liquid, allowing the potatoes to absorb the flavors.
   ▶ ≈5:06
7. 7
   Add the pasta, then pour in fish broth (or vegetable broth or water) to maintain enough liquid for cooking.
   ▶ ≈6:02
8. 8
   Cover the pot and let the pasta and potatoes cook together for a few minutes.
   ▶ ≈6:42
9. 9
   At the last moment, when the pasta and potatoes are nearly fully cooked, add the mussel and clam meat, gently combining for about a minute to prevent toughening.
   ▶ ≈7:01
10. 10
    Remove from heat. Sprinkle with Pecorino Romano cheese, fresh parsley, and black pepper. Adjust seasoning to taste, adding chili if desired.
    ▶ ≈7:32
11. 11
    Serve in bowls and enjoy. You can add extra cheese, parsley, and pepper to each bowl to taste.
    ▶ ≈9:01