Pasta With Clams and Jalapeño
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1small jalapeño, seeded, diced fine
- 1large clove garlic, diced fine
- 1teaspoon dried oregano or 1 tablespoon coarsely chopped fresh oregano, or both
- 2pounds Manila clams, scrubbed and rinsed
- 1pound linguine or spaghettini
- Salt and freshly ground white pepper to taste
- 1tablespoon coarsely chopped Italian parsley
Nutritional analysis per serving (4 servings)
679 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 48 grams protein; 1371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil salted water for the pasta. Meanwhile, combine the oil, jalapeño and garlic in a deep skillet over low heat and cook until fragrant. The aroma will tell you when the infusion is complete. If using dried oregano, add it now. (Add fresh at the last minute.) Increase the heat a bit, add clams and cover. Cook about 5 minutes, until all the clams have opened. (Move them around to make sure they're evenly heated.) The clam liquid should prevent the garlic and jalapeño from burning, but keep a careful eye. Remove pan from the heat, discard any unopened clams, cover and set over low heat.
- Step 2
Cook the pasta until al dente. Drain and add the pasta to the clam mixture, tossing gently to coat it with the sauce and distribute the clams evenly. Season very sparingly with salt, if needed, and freshly ground white pepper. Sprinkle with fresh oregano and parsley and serve immediately.
Private Notes
Comments
Open the can. Add the canned clams and juice to the mixture in the pan when the pasta is nearing completion. Add the pasta and toss. Rinse the can and discard it in the recycling bin.
Simply add the canned clams (two). Sime 3-5 m. I like to reduce the liquid a bit and supplement with the pasta water when finishing the pasta - you may cover and skip this step. In the winter you can substitute the Jalapeno with a can of Rotel Tomatoes if you want o to give a little color and increase the complexity.
I used canned clams. There was a lot of liquid - I definitely recommend simmering to reduce the liquid. I added some tomatoes to give the sauce a little more substance. Without them it looked like it was going to be thin and runny. On the plus side, it was nice and spicy, and very quick and easy
Hey why can't I post this recipe to pinterest?
How would you alternative this recipe for canned clams?
Open the can. Add the canned clams and juice to the mixture in the pan when the pasta is nearing completion. Add the pasta and toss. Rinse the can and discard it in the recycling bin.
Simply add the canned clams (two). Sime 3-5 m. I like to reduce the liquid a bit and supplement with the pasta water when finishing the pasta - you may cover and skip this step. In the winter you can substitute the Jalapeno with a can of Rotel Tomatoes if you want o to give a little color and increase the complexity.
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