Orecchiette pasta and littleneck clams

Yield: 1 servings

Measure Ingredient
12 ounces Orecchiette or shell pasta
2 tablespoons Olive oil
4 tablespoons Chopped fresh Italian parsley
2 teaspoons Chopped fresh oregano or 3/4 teaspoon
; dried
3 Dozen littleneck clams; scrubbed
⅓ cup Dry white wine
2 tablespoons Chopped shallot
1 tablespoon Chopped garlic
2 teaspoons Chopped fresh thyme or 3/4 teaspoon dried

Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Mix in oil, 2 tablespoons parsley and oregano.

Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven. Cover; boil until clams open, about 8 minutes (discard any that do not open).

Add pasta to clams and stir to blend. Cook over medium-high heat until pasta absorbs some clam juices, about 3 minutes. Season with pepper.

Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Serves 4.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 319 Calories (kcal); 27g Total Fat; (88% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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