| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 4 | tb | Virgin olive oil |
| 3 | Cloves garlic, peeled, thinly sliced | |
| 1 | Red bell pepper, peeled, seeded, in 1/4" dice | |
| 1 | tb | Crushed hot red pepper |
| 24 | Cockles or tiny clams, scrubbed | |
| 24 | Mussels, scrubbed, rinsed | |
| 1 1/2 | c | Dry white wine |
| 2 | tb | Unsalted butter |
| 1 | lb | Spaghetti |
| 1 | bn | Italian parsley, finely chopped |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 inch to 14 inch saute pan, heat oil over medium high heat until just smoking. Add garlic, bell pepper and hot pepper and cook until soft, about 7 to 8 minutes. Add cockles and mussels and cook 1 minute, stirring regularly. Add white wine and bring to a boil. Meanwhile, drop pasta in boiling water and cook according to package instructions. Add butter to pan with mollusks and cook until clams and mussels are all open, about 3 minutes. Drain pasta well and toss into pan with clams. Cook 30 seconds together, add parsley, toss well and serve in a warm serving bowl. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #544 by Sue <[email protected]> on Mar 27, 1997
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