*I like to use a mixture of shrimp, scallops, calamari, mussels, haddock and cod. You can even use frozen fish, just make sure there is nothing added, no sauce or spices. Let it thaw then drain to remove excess moisture.
Sometimes seafood is already very salt sometimes it isn't so be sure to taste before adding any salt. If the seafood is very salty don't salt the water for the pasta.
Before cooking the clams, place the clams in a bowl, and rinse them. Add some salt, cover them in water, and leave the clams to soak for 2-3 hours. After the time has passed the clams will have purged any residual sand, drain and rinse them before cooking.
In a medium pan add the prepared clams, cover and cook on medium/high heat until they open, approximately 3-5 minutes, ones that don’t open should be eliminated. With a slotted spoon remove the clams to a clean bowl, pour the liquid through a sieve into a clean bowl or cup, It should be about 1/2 cup, (if not enough you may need to use reserved pasta water). Set aside.
In a large pot of boiling water cook the pasta 1 minute before al dente, check the instructions on the box.
While the pasta is cooking, in a large skillet add the oil, whole garlic and hot pepper flakes, cook on medium/high heat for 1-2 minutes.
Add the seafood mixture, chopped parsley, cook 1 minute then add the wine and half the clam liquid, cook on high for 2 minutes until the alcohol evaporates.
Lower the heat to medium and continue to cook stirring occasionally until the seafood is cooked approximately 2 minutes, add the pasta and 2-3 tablespoons of remaining clam liquid. Cook on high tossing to combine for 1 minute, the pasta should be more creamy and not dry. Serve immediately topped with fresh chopped parsley. Enjoy!
Notes
Traditionally Italians will make this recipe with either spaghetti or linguine, just make sure you use a good quality pasta and always check the package directions before making, some need longer cooking time than others.
This is one type of pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little water (pasta water if available) and heat through.
If you don't want to cook clams then use 1 pound of mixed seafood and for the liquid use fish broth. Your own homemade or store bought.