• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1 ounce hot coppa or soppressata, cut into 1/4-inch dice ( 1/4 cup)

  3. 4 garlic cloves, thinly sliced

  4. 1/2 teaspoon crushed red pepper

  5. 6 tablespoons dry white wine

  6. 32 Manila or littleneck clams, scrubbed

  7. 3/4 pound tonnarelli or linguine

  8. Freshly ground black pepper

  9. 2 tablespoons each of thinly sliced mint and basil

Instructions Jump to Ingredients ↑

  1. In a deep skillet, heat the oil. Add the coppa , garlic and crushed red pepper and cook over moderately low heat until the garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil over moderately high heat. Add the clams, cover and cook for 5 to 8 minutes; as the clams open, transfer them to a covered bowl.

  2. In a pot of boiling salted water, cook the pasta until almost al dente. Drain, reserving 3/4 cup of the cooking water. Add the pasta to the skillet. Stir in the cooking water over low heat, tossing until the pasta is al dente, 1 minute. Season with black pepper. Add the clams to the pasta, garnish with the herbs and serve.


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