Orecchiette Pasta and Littleneck Clams Recipe

Orecchiette Pasta and Littleneck Clams Recipe

  • 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
  1. 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.
  2. 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).
  3. 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.
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