Cozze e Vongole Impepate
Photo by Regina Orlando.
2 pounds mussels, beard removed
2 pounds clams, the smallest you can get
1/4 cup extra virgin olive oil
2 large garlic cloves, minced
2 to 3 anchovy filets, minced
Hot red pepper flakes to taste
1/4 cup roughly chopped parsley
1 cup dry white wine
Soak the mussels in cold salted water for 20 minutes. Remove their beards and scrub them well under cold running water. Scrub the clams thoroughly under cold running water. Place the mussels and clams in a large bowl, cover with a damp kitchen towel and refrigerate until ready to use.
Heat the oil in a large sauté pan over medium heat. Add the garlic, anchovies, hot red pepper flakes and half of the parsley. Stir for about 1 minute then add the wine. Cook and stir until the is reduced approximately by half, 2 to 3 minutes.
Add the mussels and the clams and cover the pan and increase the heat to medium-high. Cook 2 to 3 minutes, shaking the pan a few times until the shellfish open up. Add the remaining parsley, stir well and serve.