Main, Mediterranean, Pasta

Spicy Tonnarelli with Clams

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If you are looking for an elegant pasta dish, that is not overly filling, and also does not take hours to prepare, try this one.  This spicy pasta studded with fresh clams is a tantalizing dish that’s also quick and easy to prepare.

Spicy Tonnarelli with Clams

Cuisine: ItalianDifficulty: Easy
Servings

4

servings
Total time

25

minutes

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 ounce hot coppa or soppressata, cut into 1/4-inch dice ( 1/4 cup)

  • 4 garlic cloves, thinly sliced

  • 1/2 teaspoon crushed red pepper

  • 6 tablespoons dry white wine

  • 32 Manila or littleneck clams, scrubbed

  • 3/4 pound tonnarelli or linguine

  • Freshly ground black pepper

  • 2 tablespoons each of thinly sliced mint and basil

Directions

  • In a deep skillet, heat the oil. Add the coppa, garlic and crushed red pepper and cook over moderately low heat until the garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil over moderately high heat. Add the clams, cover and cook for 5 to 8 minutes; as the clams open, transfer them to a covered bowl.
  • In a pot of boiling salted water, cook the pasta until almost al dente. Drain, reserving 3/4 cup of the cooking water. Add the pasta to the skillet. Stir in the cooking water over low heat, tossing until the pasta is al dente, 1 minute. Season with black pepper. Add the clams to the pasta, garnish with the herbs and serve.

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