Spaghettini with Cockles and Mussels, Alive, Alive O!

1. 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. 2

   Heat the oil in a medium skillet or a small wok, and scatter in the garlic.

3. 3

   Stir-fry for 12 minutes over medium heat, not letting the garlic brown.

4. 4

   Splash in the wine and let it boil up, then dump in the cockles.

5. 5

   Cover, and cook for 2 minutes before adding the mussels.

6. 6

   Cook, covered, another few minutes, until the shells open (discard any that dont).

7. 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. 8

   Mix in 1 or 2 teaspoons butter.

9. 9

   Let cook together a minute, spooning the juices over.

10. 10

    Season with a few turns of the pepper grinder, and scatter parsley on top.

11. 11

    Serve in a warm bowl.

12. 12

    Small clams can be used in place of the cockles, or make an all-clam or all-mussel sauce.

* Per serving · 4 servings · Values may vary.

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