Name: Bucatini with Clam Sauce (Bucatini all’Alioto)
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 teaspoon minced peperoncino or ½ teaspoon dried red pepper flakes; Large pinch of fresh basil or parsley; 1 pound clams; ½ cup tomato sauce; 2 peppers, preferably 1 green and 1 either yellow or red; 1½ pounds bucatini; 4 ounces (1 stick) sweet butter

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This delicious dish has been served for over 20 years at the Ristorante Costa Azzurra in Catania, Sicily. Its owner, Cavaliere Francesco Alio to, has kindly shared his recipe.

Ingredients

1 pound clams
2 peppers, preferably 1 green a

Europe
Italy
Catania
Fish course
Pescatarian
Mediterranean
Sardinia
Pasta
Sicily

Method

Wash the clams and steam until open. Remove from their shells and, if you wish, conserve the liquid for some other use.

Roast the peppers over a flame on top of the stove or under a good hot broiler. Remove the skins and cut into strips, discarding the stems and seeds.

Start cooking the bucatini in a large pot of boiling water, lightly salted.

In another large pot or cas

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Ingredients

Method

Part of