Ingredients:

12 oz. orecchiette pasta, preferably fresh

3 dozen Littleneck or Manila clams

1/3 cup dry white wine

2 Tbsp minced shallot

1 Tbsp minced garlic

2 tsp. minced fresh thyme leaves or 3/4 tsp. dried

1/2 tsp. crushed red chili peppers

1 tsp. black pepper 

2 Tbsp olive oil

1/4 cup chopped fresh Italian parsley

2 tsp. minced fresh oregano or 3/4 tsp. dried

Method

1. Cook the orecchiette in a large pot of boiling water until al dente (firm to the bite). Drain the pasta.
2. Return the orecchiette to its cooking pot and toss with the olive oil, parsley, and oregano. Set aside.
3. In a large pot or Dutch oven, combine the clams, wine, shallot, garlic, thyme, and red chilies. Bring to a boil, cover, and cook until the clams open — about eight minutes.
4. Add the cooked and drained orecchiette to the pot with the clams and stir to blend. Continue to cook over medium-high heat to allow the pasta to absorb some of the clam juices, about three more minutes. Sprinkle it with the black pepper.
5. Serve immediately with discard bowls for the clam shells.