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Receta Orecchiette Pasta And Littleneck Clams
by Global Cookbook

Orecchiette Pasta And Littleneck Clams
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Ingredientes

  • 12 ounce Orecchiette or possibly shell pasta
  • 2 Tbsp. Extra virgin olive oil
  • 4 Tbsp. Minced fresh Italian parsley
  • 2 tsp Minced fresh oregano or possibly 3/4 tsp. dry
  • 3 doz littleneck clams, scrubbed
  • 1/3 c. Dry white wine
  • 2 Tbsp. Minced shallot
  • 1 Tbsp. Minced garlic
  • 2 tsp Minced fresh thyme or possibly 3/4 tsp. dry

Direcciones

  1. Cook orecchiette in large pot of boiling salted water till just tender but still hard to bite. Drain. Return to pot. Fold in oil, 2 Tbsp. parsley and oregano.
  2. Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven. Cover; boil till clams open, about 8 min (throw away any which don't open).
  3. Add in pasta to clams and stir to blend. Cook over medium-high heat till pasta absorbs some clam juices, about 3 min. Season with pepper.
  4. Transfer to large bowl. Sprinkle with remaining 2 Tbsp. parsley and serve.
  5. Serves 4.