onion and dried red chili pepper. Cook over low heat until mushrooms are done. Add Italian seasoning. Pour in liquid from clams plus 1 cup water (or white wine). Let everything slowly simmer.
Boil water for pasta. Cook until al dente. Drain. Add clams to skillet mixture and a generous amount of chopped parsley. Arrange pasta on a large platter. Pour clam sauce over and toss gently to mix.
Note from the transcription
Left-hand ingredient column is almost entirely outside the frame; only stray end-of-word fragments are visible and no quantities are recoverable. The recipe runs on past the foot of this page. Continuation of the recipe begun on page 42; the ingredient list is on that page. The method picks up mid-sentence with "onion and dried red chili pepper."
View the original scan (page 42)
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.