Spaghetti with mussels and clams

Spaghetti with mussels and clams

Finely chop 4 large cloves of Maltese garlic;  fry in some butter and add the following:  1 tbs cajun spice, zest of one lemon, 1 tbs freshly grated ginger;  add the shell fish (about 4 mussels and 4 clams each) and sprinkle with a dash of soy sauce; add the juice of 1 lemon, and a handful of chopped parsley;  simmer till almost all liquid is absorbed.  Boil 500g spaghetti al dente; chop 3 more garlic cloves, another handful of parsley and add to the drained spaghetti, together with some olive oil and the zest of one lemon.  Serve the shell fish and juices on the garlic lemon spaghetti.



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