| 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
<suechef@sover.net> on Mar 27, 1997
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