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Recipe for family meals :

Spaghetti with Seafood

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Simple and delicious. You can also throw the mussels and clams with the shell still on into the tomato sauce. Serve the seafood without the spaghetti accompanied by toasted garlic-rubbed bread for a main course instead if you like".


1/2 pound mussels, beards removed and scrubbed
1/2 pound clams
1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 dried chili pepper, crumbled
2 cups canned Italian plum tomatoes, chopped
1 pound spaghetti
12 basil leaves, torn
2 tablespoons minced Italian parsley

  • Place the mussels and clams in a bowl. Add 1 tablespoon of salt and cool water to cover. Set aside to purge for 30 minutes, then drain and rinse.
  • Place the mussels and clams in a 12" sauté pan with 1 cup of water and bring to a boil, uncovered, over medium heat. As they open, remove the mussels and clams to a plate. Discard any that do not open.
  • Strain the cooking juices into a small bowl through a cheesecloth-lined sieve.
  • Heat 1/4 cup of the olive oil in a skillet large enough to hold the spaghetti later, and add the garlic and chili pepper; cook for 30 seconds.
  • Stir in the tomatoes and the reserved cooking juices from the mussels and clams, bring to a boil over medium heat, and cook until the sauce has reduced, about 5 minutes, stirring once in a while.
  • Fold in the mussels and clams; keep warm.
  • Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente; drain, reserving 1/3 cup of the pasta cooking water.
  • Fold the spaghetti, reserved pasta cooking water, basil, and parsley into the tomato sauce, and cook, stirring, for 1 minute.
  • Serve immediately, drizzled with the remaining olive oil.

Serves 4

Martin James