1/2 lb of spaghetti3/4 lb of peeled shrimp2 lbs of fresh clams1/2 lb of cherry tomatoes1/2 of a coriander bunch4 cloves of garlic1/4 cup of olive oil1 chilli pepperSalt (to taste)
Preparation
In a large pot pour about 4 and 1/4 cups of water and add salt (to taste) when it boils.
Add the spaghetti and stir until it's cooked (about 10 minutes), so it doesn't stick together.
Once is cooked, strain it and ut it aside.
In a non-stick frying pan, pour in half of the olive oil and 2 cloves of finely chopped garlic.
When the garlic begins to brown, add the previously washed and drained clams.
Add half of the chopped coriander and the cherry tomatoes cut in half.
Let the clams cook until they open (no more than 5 minutes).
Once they are open, add the mixture from the frying pan to the spaghetti and stir it in.
In the same frying pan, pour the remaining olive oil, add remaining garlic and as soon as the oil is hot, add the shrimp.
Season with salt and the chopped chilli pepper and fry the shrimp for about 2 minutes (don't over cook them).
Add this to the spaghetti and stir everything.
Sprinkle with the rest of the chopped coriander and serve immediately.