Pasta Paella with Clams

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

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

  1. 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.
  2. 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.

Pasta Alle Vongole

Angel Hair Pasta with Clams

Creamy Campfire Clam Pasta with Tomatoes

Pasta Paella with Orzo