Spaghetti alla Ozze, Vongole and Pepperoni

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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

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.


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