CLAMS ARRABBIATA

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Clams Arrabbiata image

Categories     Shellfish

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
4 teaspoons crushed red pepper flakes
28 ounces whole peeled tomatoes
24 littleneck clams, scrubbed
4 ounces ditalini (about 1 cup)
1 handful torn basil leaves
1 Country-style bread (for serving)

Steps:

  • Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
  • Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12-15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8-10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven't opened by this time.
  • Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8-10 minutes. Add clams back to pot.

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