The orecchiette with clams are really very good, although the recipe par excellence is orecchiette with turnip greens, I assure you that even in the fish version they are exceptional.
The orecchiette I didn’t make them myself, but the company Apuleat (also found on fb) sent them to me to try and I must say they are delicious.
In the fish version they are really good, considering I really like pasta with fish, but I had never tried it with orecchiette.
I recommend visiting the company’s website Apuleat also for other Apulian products that you may have never tried and you could take the opportunity to do so.
A fairly quick and tasty recipe to make, which I will definitely make again soon and I also recommend you to make.
Approx. 430 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Orecchiette with Clams
- 12.3 oz Orecchiette
- 1.1 lbs Clams with shell
- 3 tbsps Extra virgin olive oil
- 0.4 cups White wine
- to taste Salt
- to taste Pepper
- 3 cloves Garlic
- A bunch of parsley
Preparation of Orecchiette with Clams
First, wash the clams if they are fresh by rinsing them well, then drain them before use, otherwise you can use frozen ones.
Take a non-stick pan, add the oil and crushed garlic cloves, lightly sauté, then add the clams.
Let cook for a few minutes and in the meantime salt, pepper, and stir to season everything well.
At this point, add the white wine and cook further until the liquid reduces, leaving only what is necessary to complete the dish.
In the meantime, bring the salted water for the pasta to a boil, once boiling add the orecchiette and cook until al dente.
If during cooking some shells remain empty because the clams have detached, remove some shells.
When al dente, drain the orecchiette and finish cooking in the pan with the clams and add chopped parsley, keeping some aside for plating.
Once cooking is complete, plate, sprinkle a bit of chopped parsley on the orecchiette, and serve.
