Spaghettini with Cockles and Mussels, Alive, Alive O!

• 23 ounces spaghettini
• 4 or 5 cockles (see variation)
• 1/4 pound mussels
• 1 tablespoon olive oil
• 1 fat garlic clove, peeled and slivered
• A generous splash of white wine
• 1 or 2 teaspoons butter
• Freshly ground pepper
• A handful of chopped fresh parsley

1. While the spaghettini is boiling (see page 181), rinse the cockles and mussels in a bowl of cold water, scrubbing away any grit and beard from the mussels.
2. Heat the oil in a medium skillet or a small wok, and scatter in the garlic.
3. Stir-fry for 12 minutes over medium heat, not letting the garlic brown.
4. Splash in the wine and let it boil up, then dump in the cockles.
5. Cover, and cook for 2 minutes before adding the mussels.
6. Cook, covered, another few minutes, until the shells open (discard any that dont).
7. When the spaghettini is done al dente, scoop it up with a spider and tongs, and transfer it to the pan with the shellfish.
8. Mix in 1 or 2 teaspoons butter.
9. Let cook together a minute, spooning the juices over.
10. Season with a few turns of the pepper grinder, and scatter parsley on top.
11. Serve in a warm bowl.
12. Small clams can be used in place of the cockles, or make an all-clam or all-mussel sauce.

spaghettini, variation, mussels, olive oil, garlic, generous, butter, freshly ground pepper, handful

Taken from www.epicurious.com/recipes/food/views/spaghettini-with-cockles-and-mussels-alive-alive-o-378448 (may not work)