Spaghetti alle ozze, vongole and peperoni

Yield: 1 Servings

Measure Ingredient
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 pounds Spaghetti
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

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