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TPOTW
ORECCHIETTE PASTA and LITTLENECK CLAMS
4 Servings
The dinner menu at the Terrace Dining Room in Phoenix includes this elegant selection. Orechiette, which means "little ears," is a small, round pasta that resembles-little ears.
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 dried
3 dozen littleneck clams, scrubbed
1/3 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.
Per serving: calories, 516; fat, 11 g; cholesterol, 85 mg; sodium, 213 mg