Name: Pasta Paella with Clams
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Pasta Paella with Clams

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