Orecchiette Pasta and Littleneck Clams
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallot
Preparation 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. Per serving: calories, 516; fat, 11 g; cholesterol, 85 mg; sodium, 213 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 516; fat, 11 g; cholesterol, 85 mg; sodium, 213 mg Nutritional analysis provided by Bon Appétit
