PASTA PAELLA WITH CLAMS

Pasta Paella with Clams image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
6 ounces dried chorizo, thinly sliced
12 ounces fideo pasta or broken angel-hair pasta
Kosher salt and freshly ground pepper
1 1/2 teaspoons paprika
2 cloves garlic, minced
4 ounces green beans, trimmed and halved
1/3 cup pitted green olives, halved
16 littleneck clams (1 1/2 to 2 pounds), scrubbed
1 jarred piquillo pepper, diced (about 2 tablespoons)
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes.
Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges.

Nutrition Facts : Calories 630 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 50 milligrams, Sodium 940 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 28 grams