Spaghettini Molly Malone

A flavorful seafood pasta dish featuring cockles and mussels steamed in white wine, garlic, chilli, and fresh herbs.

Dinner Seafood Main Course Pasta Shellfish

Estimated Nutrition

Calories

764.6

kcal / serving

3058.4 kcal total

Carbs

90.6g

per serving

362.4 g total

Fat

31.4g

per serving

125.6 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

450

Spaghettini

packet

Liquids

250

Dry White Wine

NutsSeeds

piece

Garlic

cloves, chopped

stalk

Parsley

stalks only

tbsp

Parsley

roughly chopped

OilsFats

120

Extra Virgin Olive Oil

8 tbsp converted to metric

Seafood

Cockles

washed and scrubbed

Mussels

bearded and scrubbed

Vegetables

piece

Red Chilli

seeded and finely chopped

tbsp

Onion

finely chopped

Method

Boil the wine, onion, and parsley stalks in a large saucepan, then add shellfish and steam for 4 minutes until opened.

Drain the shellfish, reserve the broth, and remove two-thirds of the cockles and mussels from their shells.

Scrub the cockles and mussels, remove the beards, and discard any that do not close when tapped.

Combine all shellfish in a pan and pour over the reserved broth, leaving behind any gritty residue.

Cook the spaghettini in boiling salted water according to the packet instructions.

Infuse the chilli, garlic, and oil by heating in a microwave for 1 minute or heating gently in a saucepan for 5 minutes.

Heat the shellfish in the broth with the infused chilli oil and chopped herbs without letting it boil.

Drain the pasta, toss with the seafood mixture, and garnish with the remaining chilli and parsley.