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Mario Batali divides his time between his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca. He also is the host of three shows on the Television Food Network, Molto Mario, Mario Eats Italy, and Ciao America. He has authored three cookbooks including, The Babbo Cookbook, and has won numerous awards including the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award.
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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 and rinsed 1-1/2 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 sauté 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.
- Drop pasta in boiling water and cook according to package intructions.
- 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.
Serves: 4
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