2 lb. pork butt, cut in 1 inch pieces
2 tbsp. paprika
4 cloves minced garlic
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. white wine
2 onions, thinly sliced
Parsley
Lemon wedges
2 lbs. little necks
2 tsp. crushed red pepper

Marinate pork in salt, pepper, bay leaf, garlic and wine overnight. Refrigerate and turn occasionally.

In a large kettle saute onions and crushed pepper in a little oil. Add little necks that have been scrubbed well, salt and pepper. Cover and cook on high flame until little necks open, about 5 minutes.

Drain pork and brown in frying pan over medium heat in a little oil. Add marinade and cook uncovered until liquid is almost reduced. Add pork to pan with little necks - stir to mix. Sprinkle with parsley, garnish with lemon.

If desired, cook small potatoes and brown in frying pan with pork and add to little necks.