You’ll Need:

3 tbsp olive oil
2 whole garlic cloves,, peeled
2 lb Mussels, scrubbed and debearded
2 lb baby clams (littleneck if available),, scrubbed
1 stick butter
2 tbsp minced garlic
Salt and pepper to taste
1 lb fresh angel hair pasta
1 cup grated Parmesan cheese
1/2 cup finely chopped parsley

Directions : Bring a pot of salted water up to a boil. In a large saut_ pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes.
Add the mussels and clams to the oil.
Cover the pan and saut_ the seafood for about 3-4 minutes, shaking the pan occasionally, or until the shells open.
Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside.
Place the saut_ pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2-3 minutes.
Add the saut_ed mussels and clams with their liquid back into the pan. Saut_ for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saut_ pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper.
Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley