SPAGHETTINI WITH COCKLES AND MUSSELS, ALIVE, ALIVE O!

Spaghettini with Cockles and Mussels, Alive, Alive O! image

Number Of Ingredients 9

2-3 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

Steps:

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. Heat the oil in a medium skillet or a small wok, and scatter in the garlic. Stir-fry for 1-2 minutes over medium heat, not letting the garlic brown. Splash in the wine and let it boil up, then dump in the cockles. Cover, and cook for 2 minutes before adding the mussels. Cook, covered, another few minutes, until the shells open (discard any that don't).
When the spaghettini is done al dente, scoop it up with a spider and tongs, and transfer it to the pan with the shellfish. Mix in 1 or 2 teaspoons butter. Let cook together a minute, spooning the juices over. Season with a few turns of the pepper grinder, and scatter parsley on top. Serve in a warm bowl.
Small clams can be used in place of the cockles, or make an all-clam or all-mussel sauce.