Orecchiette with Clams, Chiles, and Parsley Recipe – Sunset Magazine

Ingredients

• About 3 tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, finely diced
• 2 or 3 flat-leaf parsley sprigs, plus 1/4 cup finely chopped parsley. "Make sure your parsley is really dry--it's easier to chop," says Nosrat
• 3 pounds littleneck clams, scrubbed well
• About 1 cup dry white wine, divided
• Sea salt
• 2 to 3 tsp. chopped whole dried red chiles or red chile flakes
• 2 garlic cloves, finely chopped
• 2 pounds Homemade Orecchiette, or 1 1/2 lbs. store-bought*
• 2 pounds Manila clams, scrubbed well
• Juice of 1 lemon
• 2 tablespoons butter
• 2 tablespoons finely shredded parmesan cheese