Pasta Paella with Clams
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 630 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 50 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.