| 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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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”