Spaghetti Alle Ozze, Vongole and Peperoni
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil |
| 3 | Cloves garlic, peeled, thinly sliced | |
| 1 | Red bell pepper, peeled, seeded, in 1/4" dice | |
| 1 | tb | Crushed hot red pepper |
| 24 | Cockles or tiny clams, scrubbed | |
| 24 | Mussels, scrubbed, rinsed | |
| 1 1/2 | c | Dry white wine |
| 2 | tb | Unsalted butter |
| 1 | lb | Spaghetti |
| 1 | bn | Italian parsley, finely chopped |
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