Spaghetti alla Ozze, Vongole and Pepperoni

• 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

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.
3. Add garlic, bell pepper and hot pepper and cook until soft, about 7 to 8 minutes.
4. Add cockles and mussels and cook 1 minute, stirring regularly.
5. Add white wine and bring to a boil.
6. Meanwhile, drop pasta in boiling water and cook according to package instructions.
7. Add butter to pan with mollusks and cook until clams and mussels are all open, about 3 minutes.
8. Drain pasta well and toss into pan with clams.
9. Cook 30 seconds together, add parsley, toss well and serve in a warm serving bowl.

virgin olive oil, garlic, red bell pepper, hot red pepper, tiny clams, mussels, white wine, unsalted butter, spaghetti, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/spaghetti-alla-ozze-vongole-and-pepperoni-recipe.html (may not work)