Spaghetti alla Ozze, Vongole and Pepperoni (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 tablespoons virgin olive oil |
3 cloves garlic, peeled and thinly sliced |
1 red bell pepper, peeled, seeded and chopped into 1/4 inch dice |
1 tablespoon crushed hot red pepper |
24 cockles or tiny clams, scrubbed or rinsed |
24 prince edward island mussels, scrubbed and rinsed |
11/2 cups dry white wine |
2 tablespoons unsalted butter |
1 pound spaghetti |
1 bunch italian parsley, finely chopped to yield 1/4 cup |
Directions:
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. 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.
3. Drain pasta well and toss into pan with clams. Cook 30 seconds together, add parsley, toss well and serve in a warm serving bowl.
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