Recipe - Spaghetti Alle Ozze Vongole And Peperoni

4 tablespoon Virgin olive oil
3 Cloves garlic, peeled,
thinly cut or sliced up
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
1 One half cup Dry white wine
2 tablespoon Unsalted butter
1 pound 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 MCRecipe Digest V1 #544 by Sue
suechef@sover.net on Mar 27, 1997