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Ingredients

• 4 cups water
• 1 Tbs. salt, plus more to season
• 24 littleneck clams, scrubbed
• 1⁄4 C. extra virgin olive oil, plus more for serving (optional)
• 2 cloves garlic, thinly sliced
• 1 sm. leek, including light green part, or onion, diced
• 14 cherry tomatoes, halved
• 1⁄4 C. dry white wine
• Freshly ground black pepper
• 24 PEI mussels, scrubbed and debearded
• 1 lb. spaghetti
• 2 lbs. cooked lobster meat, roughly chopped or cut into chunks, at room temperature
• 8 fresh basil leaves, cut into strips
• 4 fresh flat-leaf parsley sprigs, chopped

Description

“If You’re Good At Juggling Pots And Pans, You Can Back-time This So The Seafood And Pasta Are Ready At The Same Time. Or, Just Keep The Sauteed Seafood Warm While You Cook The Spaghetti. Either Way, You’ll Have An Authentic Frutti Di M

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