| 12 | | Vongole; (small little necks..tiniest you can find) |
| 1 | lb | Mussels soaked and de-bearded |
| 1 | lb | Chorizo; (or Italian sausage), sliced in rounds of about 1/2" thick |
| 1/4 | c | Olive oil |
| 6 | | Cloves of garlic minced |
| 1 | sm | Red onion minced |
| 1 | | Leek; washed, minced |
| 1 | | Jalapeno pepper* |
| 1 | | Serrano pepper* |
| 3 | | Poblano peppers* |
| 1 | ts | Chipotle pepper sauce* |
| 1 | | Red sweet pepper; seeded and diced |
| 1 | sm | Can Italian tomatoes; seeded and diced |
| 1 | tb | Cumin powder |
| 1 | tb | Chili powder |
| 1/2 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1/2 | c | Minced fresh cilantro |
| 1/4 | c | Minced Italian fresh parsely |
| 1/4 | c | Minced fresh mint |
| 1 | pn | Saffron |
| 1/2 | c | Creme fraiche; ( Mexican CREMA or sour cream) |
| 1 | lb | Orrechiete pasta; (penne, rigatoni, shells) |
