INGREDIENTS

* 1 cup white wine
* 3 cloves garlic, chopped
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 bay leaves
* 1/2 teaspoon ground cumin
* 1 pound boneless pork loin, cubed
* 1 tablespoon olive oil
* 1 onion, sliced
* 1 pound cooked and diced potatoes
* 1 (15 ounce) can cannellini beans
* 1 pinch ground cayenne pepper
* 18 clams
* 3 tablespoons chopped fresh parsley, for garnish

Method

1. To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
2. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

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