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

Name: 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

www.sunset.com

Orecchiette with clams, chiles, and parsley—juicy clams mingle with butter and wine, cooked into tender pasta in a bowl of ocean flavor. Perfect for clam lovers!

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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