Ingredients
600 gr. of trofie or taglioline
300 gr. of clams
1kg. of black mussels
olive oil to taste
2 cloves of garlic
5 cherry tomatoes
a sprig of parsley
salt

Preparation
Wash the black mussels and clams carefully, place the black mussels in a well-covered pan and let them open over a low heat. Then free them from the valves and filter the water that has escaped. Fry the garlic in plenty of olive oil in a pan, add the clams (still closed), and fry for 2-3 minutes, then add the tomatoes, cook for 3 minutes, add the black mussels. Leave to flavor for five minutes. Boil the trofie in plenty of salted water, and once drained, pour them into the prepared sauce, add the parsley and after sautéing them, serve them hot.