Name: Orecchiette Pasta And Littleneck Clams
Ingredients: 12 oz Orecchiette or shell pasta; 2 tb Olive oil; 4 tb Chopped fresh Italian parsley; 2 ts Chopped fresh oregano or 3/4 teaspoon; ; dried; 3 Dozen littleneck clams; scrubbed; 1/3 c Dry white wine; 2 tb Chopped shallot; 1 tb Chopped garlic; 2 ts Chopped fresh thyme or 3/4 teaspoon dried

CATEGORY	CUISINE	TAG	YIELD
	Dutch	April 1995	1	servings

INGREDIENTS

12	oz	Orecchiette or shell pasta
2	tb	Olive oil
4	tb	Chopped fresh Italian parsley
2	ts	Chopped fresh oregano or 3/4 teaspoon
		; dried
3		Dozen littleneck clams; scrubbed
1/3	c	Dry white wine
2	tb	Chopped shallot
1	tb	Chopped garlic
2	ts	Chopped fresh thyme or 3/4 teaspoon dried

INSTRUCTIONS

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.
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; 1/2 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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