Recipe - Orecchiette Pasta And Littleneck Clams

12 ounce Orecchiette or shell pasta
2 tablespoon Olive oil
4 tablespoon Chopped fresh Italian
parsley
2 teaspoon Chopped fresh oregano or 3/4
teaspoon
; dried
3 Dozen littleneck clams;
scrubbed
1/3 cup Dry white wine
2 tablespoon Chopped shallot
1 tablespoon Chopped garlic
2 teaspoon 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 mediumhigh 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.

Serves 4.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 319 Calories (kcal); 27g Total Fat; (88% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.