Pasta Paella with Clams

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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.

  • Photograph by Ryan Dausch


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