Food & dining

sunday supper

Seafood stew becomes a sauce for spaghetti

Valerie Ryan for the Boston Globe

New England’s coastline is home to some of the world’s best shellfish: littleneck clams, mussels, and squid among them. Showcase it in two summer classics, a stew and big bowl of pasta. A Portuguese- style seafood stew the first night begins with chorizo and uses plenty of crushed red pepper. For another night, use the seafood stew in a riff on the Italian dish spaghetti alle vongole (with clams). They’re both ideal for a beach menu, after a day in the sun, when you want something nourishing but healthy.


(Seafood stew, spaghetti)

1 pound chorizo, casing


removed and sausage sliced

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40 littleneck clams (about 4 pounds)

2 pounds fresh mussels

8 small squid with tentacles

(about 2 pounds)


1 Spanish onion

10 new potatoes (about 2 pounds)

½ bunch fresh oregano

1 bunch fresh parsley

6 cloves garlic


Salt and black pepper

2 tablespoons olive oil

1 pound spaghetti

3 bay leaves

1 teaspoon crushed red pepper

2 teaspoons saffron threads

1 can (28 ounces) whole tomatoes

2 cups dry white wine

2 cups bottled clam juice

Valerie Ryan can be reached at