Sweet & Spicy Paccheri Pasta with Manilla Clams
In honor of love day here is something sweet and spicy to share with a loved one or ……have to yourself because you are a baller and deserve it.
Let’s start with the sweet because there’s a lot to love here: sweet manilla clams that are super tender and soak up the delicious sauce + sweet cherry tomatoes that pack some serious sweetness in their tiny package. Now for the spicy - while this may seen like a humble addition to the dish, a simple tsp or tbsp (if you like it really hot) of crushed red pepper goes a long way to add some serious kick to the sauce. Serve with some toasted bread to dip in the sauce and enjoy!
Serves 4
2 lbs. of manilla clams (I order mine from Taylor Shellfish)
175 g of mezzi Paccheri pasta (the best for soaking up flavors but rigatoni could be a good option if you cannot get access to paccheri)
1 large shallot (minced; or half a medium red onion)
4 garlic cloves (minced)
1 pint of red cherry tomatoes (halved)
1 cup dry white wine
3/4 cup of chicken, seafood or vegetable stock
1 tsp red chili flakes (or 1 tbsp if you like a lot of heat)
1 tbsp unsalted butter
1/2 cup chopped Italian parsley
Grated Parmesan cheese (as needed)
French bread or bread of choice (toasted and topped with butter, parmesan cheese and parsley)
Fresh ground pepper
Additional items
~4.5 quart dutch oven or skillet with cover
Slotted Spoon
Method
“Clean” the clams by following this method (this can take about 20 minutes - 40 minutes; the clams I order are already cleaned so double check with your source).
Heat dutch oven to medium and add oil once its hot. Start by caramelizing aromatics (shallots and garlic ) for 5-6 minutes. Lower the heat if they start to brown (this will make the dish bitter)
Stir in your desired amount of red pepper flakes until well incorporated and heat for 1-2 minutes.
Meanwhile start boiling your salted water for the pasta. Prepare until al dente or according to package. Reserve about 1/4 cup to 1/2 cup of pasta water.
Add your cherry tomatoes and pepper and saute until they release their juices (they should be soft enough to depress and release juices without splattering). Make sure to keep stirring so your garlic and shallot do not burn.
Now add in your clams and wine and immediately cover to allow to steam for about 5 minutes (they are ready once they are open). If any did not open at all, discard. *Note: If you are using a different type of clam, it may take longer (10 min) for them to open.
Using a slotted spoon, gently transfer the clams into a large bowl (leaving behind as much broth or liquid as possible).
With the sauce still in the dutch oven, stir in stock and 1/4 cup of pasta water and bring to a simmer. *Optional: As an extra step, you can reduce this if you want a less watery sauce but make sure to leave enough to coat the amount of pasta you have.
Toss in pasta and butter until well coated then carefully add the clams on top. You can gently toss them in but careful not to break the pasta.
Sprinkle with parsley and parmesan and serve with crusty bread for dipping in the sauce.
