Manila Clams, Mussels and Chilli Spagetti, a photo by Parinita on Flickr.

Today I bought some fresh seafood from the market. Initially thought of cooking the clams into Mangalorean Marwai Sukka, but then decided to make it special with chilli spaghetti with clams.

This recipe needs some saffron strands, fresh fennel (which we replaced with dried fennel seeds) and a glass of dry white wine apart from the more common kitchen ingredients. Before you start cooking the clams in white wine (which you are not drinking 😉 ) add a few saffron strands and mix well.

While your spaghetti is cooking according to the packet instructions, on the side take a pot and heat up some really good olive oil. When warm add chopped onion, garlic, dried chilli peppers and fennel seeds. Once the onion turns translucent, throw in your shellfish. Add the saffron-white wine mix, and close the lid for 5 mins for the clams to open up. I added some baby shrimps too.

As the rules for clams and mussels go, dispose off any clams and mussels that are open before cooking and closed after cooking. They can upset your tummy if consumed.

Lastly finish off with any of your favourite herbs like basil or parsley and some peas. Sprinkle some grated parmesan and voila!