Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Orecchiette with Clams, Sausage and Peppers
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 713
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 49 g
- Cholesterol
- 97 mg
- Sodium
- 1647 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 713
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 49 g
- Cholesterol
- 97 mg
- Sodium
- 1647 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
- Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
- Stir in the parsley. Add the clams and gently toss.
