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
- Cook the orecchiette in a large pot of boiling water until al dente (firm to the bite). Drain the pasta.
- Return the orecchiette to its cooking pot and toss with the olive oil, parsley, and oregano. Set aside.
- 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.
- 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.
- Serve immediately with discard bowls for the clam shells.
