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.
Recipe information
Yield
Serves 4
Ingredients
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
Preparation
Step 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.
Step 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).
Step 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.
Nutrition Per Serving
Per serving: calories
516; fat
11 g; cholesterol
85 mg; sodium
213 mg
#### Nutritional analysis provided by Bon Appétit
