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Title: Spaghetti Alle Ozze, Vongole and Peperoni Categories: New, Text, Import Yield: 1 Servings 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 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 |