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.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Lamb Impanata: A Hearty Pie Filled with Tradition Bread, pizzas, and focaccias Meat First Courses First CoursesA rustic Sicilian pie of slow-cooked lamb wrapped in soft bread dough - rich, aromatic and steeped in the flavours of eastern Sicily.
-
Sicilian-Style Ricotta and Spinach Cannelloni First Courses Vegetarian First CoursesA comforting tray of silky ricotta, vibrant spinach and golden béchamel - a Sicilian-inspired baked pasta that brings Mediterranean warmth straight to your kitchen.
-
Bucatini with Swordfish Tomato Sauce - A Taste of Sicilian Summer First Courses Seafood First Courses Quick RecipesA vibrant Sicilian pasta dish where tender swordfish, sweet cherry tomatoes and fragrant herbs come together in a sunshine-filled Mediterranean sauce.
-
Sicilian Meat Cannelloni – a celebratory baked pasta classic First Courses Meat First CoursesIndulgent, comforting and beautifully aromatic, these Sicilian meat cannelloni bring the warmth of island cooking to your table.
-
Pasta with Spinach, Ricotta & Pancetta Pesto: A Creamy Sicilian Comfort Dish First CoursesA silky, flavour-packed pasta tossed with a vibrant spinach and ricotta pesto, crisp pancetta and a touch of Sicilian charm - irresistibly comforting.
-
Sicilian Spaghetti Frittata: A Crispy Revival of Leftover Pasta First Courses Vegetarian First CoursesA wonderfully rustic Sicilian frittata that turns leftover tomato-sauced spaghetti into a golden, crunchy delight.
-
‘Ncucciateḍḍu from Scicli: A Taste of Ragusa’s Handmade Tradition First Courses Vegetarian RecipesA delicate handmade Sicilian pasta from the Ragusa hills, served with a silky pumpkin cream and fresh ricotta. A comforting autumn classic.
-
Pasta with Ricotta and Sausage: Quick and Flavorful Sicilian Recipe First Courses Meat First Courses Quick recipesDiscover Pasta with Ricotta and Sausage: a quick and flavorful Sicilian recipe with an irresistible taste!
-
Chickpea Polenta with Palermo-Style Frittola Other Recipes Sicilian Street Food First Courses Meat First CoursesA comforting, rustic Sicilian dish that brings together creamy chickpea polenta and the bold, traditional flavours of Palermo’s famous frittola.
-
Pasta with Broccoli & Potatoes: A Hug in a Bowl First Courses Vegetarian First CoursesA rustic Sicilian pasta dish where tender broccoli and soft potatoes come together in a creamy, comforting embrace.