Pasta Paella with Clams

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


  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.

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