Clams and Mussels

• 2 lbs. live littleneck or Manila clams
• 1 lb. live mussels
• 4 Tbsp. extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 pinch crushed dried chili flakes
• 6 cherry tomatoes, halved
• 3–4 green onions, trimmed and sliced
• 1 small bunch parsley

See the note on clams and mussels if you haven't read it.

Heat a big, wide, heavy pan over a high heat. At the same time, add the clams, half the oil, and the chili. Cook, with the lid on, for 1 minute.

Add the mussels, green onions, garlic, and tomatoes, and some black pepper if you fancy. Cook, with the lid on, for 2–3 minutes, shaking the pan every so often.

Peek under the lid. When about half the shellfish have opened, start picking out the fully open ones and place them in a serving bowl. Keep the rest cooking, removing the opened ones to the serving bowl until the last ones have opened (or refused to, in which case, discard them).

Chop the parsley and stir it into the sauce with the remaining olive oil. Pour this sauce over the bowlful of cooked clams and mussels.

Serve with crusty bread, or turn it into a main course by boiling a pound of spaghetti al dente and tossing it in with the cooked shellfish and sauce.