Posillipo is the name ofa point of land all the Bay of Naples. It also evokes this dish of fresh clams alld mussels in a spicy tomato sauce in the minds of many Italian-Americans. Probably named by a homesick restaurateur in the United States, the recipe seems to have gone out of style, though it is so good it deserves a comeback.
Serve these il1 deep bowls over slices of toasted bread or freselle-hard, black pepper biscuits available in Italian markets.
Preparation Time:22 min
Cooking Time:30 min
|3||small hard-shell clams|
|1||Tablespoon(T)||finely chopped garlic|
|pinch of crushed red pepper|
|1/2||Cup(c)||dry white wine|
|1||Can(cn)||peeled tomatoes, drained and chopped|
|1||Teaspoon(t)||dried oregano, crumbled|
|salt and freshly ground black pepper|
|1/4||Cup(c)||chopped fresh flat-leaf parsley|
|italian bread slices, toasted, or freselle|
Soak the clams and mussels and clams in cold water 30 minutes. Scrub the clams under cold running water with a stiff brush. Cut or pull off rhe beards from the mussels. Discard any clams or mussels with cracked shells or that refuse to close tightly when touched.
Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over mediwn heat until the garlic is lightly golden, about 2 minutes. Add the wine and cook 1 minute more. Stir in the tomatoes. oregano, and salt and pepper to taste. Bring to a simmer and cook 15 minutes.
Add the clams and mussels to the pot and cover tightly. Cook until the shells open, about 5 minutes.
Place slices of Italian bread in the bottom of 4 pasta bowls. Spoon on the clams and mussels. Sprinkle with chopped parsley and serve immediately.