Ingredients:

• 1 lb Fiorfiore Spaghetti Pasta
• 1 lb shrimp (peeled & deveined), clams, and mussels (cleaned and open)
• ¼ cup Fiorfiore Extra Virgin Olive Oil
• 4 garlic cloves, minced
• ¼ cup white wine
• Salt and pepper to taste
• Juice of 1 lemon
• ¼ cup fresh parsley for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add Fiorfiore Spaghetti Pasta and cook according to package instructions (about 8–9 minutes) until al dente. Reserve ½ cup of the pasta cooking water before draining the spaghetti. Set aside.
2. Ensure shrimp are peeled and deveined. Scrub clams and mussels, discarding any that are already open and won’t close when tapped.
3. Heat 3 tbsp of Fiorfiore Extra Virgin Olive Oil in a large, deep skillet or sauté pan over medium heat.
4. Add minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes, stirring constantly, until the garlic is fragrant but not browned.
5. Pour in the white wine and let it simmer for 1–2 minutes, allowing the alcohol to cook off while the liquid reduces slightly.
6. Add the cleaned clams and mussels to the skillet first, as they take longer to cook than shrimp. Cover the pan with a lid and let them steam for about 3–5 minutes, shaking the pan occasionally, until the shells open.
7. Add the shrimp to the skillet and cook uncovered for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Discard any clams or mussels that do not open.
8. Reduce the heat to low. Add the drained spaghetti to the skillet with the seafood mixture. Toss gently to coat the pasta in the sauce.
9. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce.
10. Drizzle the remaining olive oil over the pasta.
11. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice and some zest for extra brightness, if desired.
12. Garnish with chopped parsley and serve immediately.