Yield: 1 Servings
|4 tablespoons||Virgin olive oil|
|3||Cloves garlic, peeled, thinly sliced|
|1||Red bell pepper, peeled, seeded, in 1/4" dice|
|1 tablespoon||Crushed hot red pepper|
|24||Cockles or tiny clams, scrubbed|
|24||Mussels, scrubbed, rinsed|
|1½ cup||Dry white wine|
|2 tablespoons||Unsalted butter|
|1 bunch||Italian parsley, finely chopped|
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@...> on Mar 27, 1997