• 1/2 pound mussels, still in their shells, beards removed and scrubbed
• 1/2 pound clams, still in their shells, beards removed and scrubbed
• 1 tablespoon salt, plus extra
• 1/2 cup extra-virgin olive oil
• 1 yellow onion, minced
• 1 cup white wine
• 1/2 dried chili pepper, crumbled
• 2 garlic cloves, minced
• 12 ounces spaghetti
• salt and freshly ground black pepper
• 4 large basil leaves
• 2 tablespoons Italian parsley, minced

Soak the mussels and the clams in cool water with 1 tablespoon of salt for 30 minutes, then drain and rinse. Heat 1/4 cup of the olive oil in a skillet large enough to hold the spaghetti later, add the minced onion, and season with salt and pepper; cook for 30 seconds. Stir in the seafood and add the crumbled chili pepper. Sauté and add the wine and 1 tablespoon of water. Cover. Meanwhile, bring 4 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente; drain. Add the spaghetti, clams, mussels, parsley, garlic and basil. Sauté. Serve immediately, drizzled with the remaining olive oil. Serves 4

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