Soup and Spaghetti Clams and Mussels

Minestrone Soup (Abruzzi style)

Spaghetti with Clams and Mussels (Milanese style)

Minestrone Soup (serves 6 )

Ingredients

50 ml olive oil plus 25 ml

1large red onion cut large dice

1celery stalk cut large dice

1 carrot peeled and cut large size

100 gr chunks or prosciutto large dice

4 medium tomatoes cut same as above vegetables

15 ml fresh cut Italian parsley

1 ½ Lt vegetable stock

salt and fresh ground pepper

4 small zucchini diced

200 ml arborio rice

2 yellow peppers or orange bell peppers roasted and cored and skinned cut int strips

Choppered parmigiana-reggiano

50 ml fresh chopped parsley

Method

1 in a soup pot ,heat 50 ml oil over medium heat until hot, but not smoking.

2.Add the onion and cook, stirring for 1 minute.

3.Lower the heat to low, and add the celery, carrots and garlic.

4.Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes.

5.Add the ham pieces and cook 2 more minutes, stirring occasionally.

6.Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavuors meld.
7.Add the hot stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice.

8.Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more stock, if necessary.
9.When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil,and sprinkle pop,s spices.

Spaghetti with Clams and Mussels: (serves 6 )

Ingredients

125 ml olive oil
4 cloves garlic, sliced
1 kg canned tomatoes, drained and coarsely chopped
Sea salt and black pepper
500 gr Manila clams, scrubbed
500 gr mussels, scrubbed
125 ml white wine
500 gr spaghetti
100ml Italian parsley, leaves finely chopped

Method

Bring 1 ½ lt of water to a boil and add 30 ml salt salt.

1.In a saute pan, heat the olive oil over medium-high heat, and add the garlic. Cook 2 minutes, then add the tomatoes. Raise the heat and cook until the tomatoes give off their juices, about 10 minutes. Season with salt and pepper and add the mollusks and white wine. Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes. Discard any that have not opened.

2.Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes. Drain and add to the pan with the sauce. Cook over high heat 2 minutes, adding the parsley and adjusting the seasoning with salt and pepper, to taste. Serve immediately.