Ingredients

2–3 ounces spaghettini

　　4 or 5 cockles (see variation)

　　1/4 pound mussels

　　1 tablespoon olive oil

　　1 fat garlic clove, peeled and slivered

　　A generous splash of white wine

　　1 or 2 teaspoons butter

　　Freshly ground pepper

　　A handful of chopped fresh parsley

　　

Step 1

While the spaghettini is boiling (see page 181), rinse the cockles and mussels in a bowl of cold water, scrubbing away any grit and beard from the mussels. Heat the oil in a medium skillet or a small wok, and scatter in the garlic. Stir-fry for 1–2 minutes over medium heat, not letting the garlic brown. Splash in the wine and let it boil up, then dump in the cockles. Cover, and cook for 2 minutes before adding the mussels. Cook, covered, another few minutes, until the shells open (discard any that don’t).

　　

Step 2

When the spaghettini is done al dente, scoop it up with a spider and tongs, and transfer it to the pan with the shellfish. Mix in 1 or 2 teaspoons butter. Let cook together a minute, spooning the juices over. Season with a few turns of the pepper grinder, and scatter parsley on top. Serve in a warm bowl.

　　

Variation

Step 3

Small clams can be used in place of the cockles, or make an all-clam or all-mussel sauce.

　　The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.