Yield: 1 servings
|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|
|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.
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.