Orechiette is a type of pasta that is typically popular in Southern Italy. The name literally means 'little ears'. They are quite readily available dry, but are also quite easy to make at home (the recipe will appear in a future posting).
For now, I will use dried orechiette for this recipe.
1 tbsp olive oil
100g (3 1/2 oz) bacon lardons
1 onion, finely chopped
2 garlic cloves, crushed
200ml (3/4 cup) fino sherry
350g (11oz) dried orecchiette pasta
45g (1 1/2 oz) butter
generous squeeze of lemon juice
1/2 tbsp fresh parsley, finely chopped (flat-leaf parsley is best).
Heat the oil in a second large pan, add the lardons and cook gently until they begin to brown and crisp. Using a slotted spoon remove from the pan and set aside to drain on a kitchen towel.
Add the onions to the pan and cook gently for 5 minutes until softened before adding the garlic. Continue cooking for 1 minute more.
Pour in the sherry, bring to a boil then reduce to a simmer and cook for 2 minutes before adding the clams. Cover the pot and cook for about 5 minutes, or until all the clams have opened.
In the meantime, add the orechiette to the pan boiling lightly-salted water and cook until al-dente (about 8 minutes, but check the packet instructions). Drain in a colander and set aside.
Using a fine-meshed sive drain the liquid from the clams in to a clean pan. Bring to a boil and cook for 3-4 minutes to reduce. Whisk in the butter and season with freshly-ground black peper. At this point add in the clam mix, cooled lardons and the pasta.
Squeeze over some lemon juice, toss in the parsley mix gently and serve.
For now, I will use dried orechiette for this recipe.
Clams with Orechiette
Ingredients:
1kg (2lb) fresh clams1 tbsp olive oil
100g (3 1/2 oz) bacon lardons
1 onion, finely chopped
2 garlic cloves, crushed
200ml (3/4 cup) fino sherry
350g (11oz) dried orecchiette pasta
45g (1 1/2 oz) butter
generous squeeze of lemon juice
1/2 tbsp fresh parsley, finely chopped (flat-leaf parsley is best).
Method:
Place the clams in a bowl, cover with a damp kitchen towel and set aside in the refrigerator. Bring a large pan of lightly salted water to a boil.Heat the oil in a second large pan, add the lardons and cook gently until they begin to brown and crisp. Using a slotted spoon remove from the pan and set aside to drain on a kitchen towel.
Add the onions to the pan and cook gently for 5 minutes until softened before adding the garlic. Continue cooking for 1 minute more.
Pour in the sherry, bring to a boil then reduce to a simmer and cook for 2 minutes before adding the clams. Cover the pot and cook for about 5 minutes, or until all the clams have opened.
In the meantime, add the orechiette to the pan boiling lightly-salted water and cook until al-dente (about 8 minutes, but check the packet instructions). Drain in a colander and set aside.
Using a fine-meshed sive drain the liquid from the clams in to a clean pan. Bring to a boil and cook for 3-4 minutes to reduce. Whisk in the butter and season with freshly-ground black peper. At this point add in the clam mix, cooled lardons and the pasta.
Squeeze over some lemon juice, toss in the parsley mix gently and serve.
clams, pasta, garlic, onion, sherry
Seafood
Italian
Clams with Orechiette
https://fabulousfusionfood.blogspot.com/2019/04/clams-with-orechiette.html
Clams with Orechiette. This is an Italian-inspired dish of clams in an onion, garlic and sherry sauce served with orechiette (little ear) pasta.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincCKbXkMNjriQ5VeVGgbW6vDIe-Ihz8ab9nzueEjpL0XQK_4CKgXv9AYe7fx8Vx2tQt5KajF_tRWHRAFiSQ38ztlhFe4J_JOafROkMgkbKs-DowD9N_hH7zlccKppUceY0S0HL-Wq6jY/s1600/clams-oricchiette.png
2019-02-18
Yield: 4
Clams with Orechiette
Clams with Orechiette. This is an Italian-inspired dish of clams in an onion, garlic and sherry sauce served with orechiette (little ear) pasta.
prep time: 10 mins
cook time: 20 mins
total time: 30 mins
Ingredients:
- 1kg (2lb) fresh clams
- 1 tbsp olive oil
- 100g (3 1/2 oz) bacon lardons
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200ml (3/4 cup) fino sherry
- 350g (11oz) dried orecchiette pasta
- 45g (1 1/2 oz) butter
- generous squeeze of lemon juice
- 1/2 tbsp fresh parsley, finely chopped (flat-leaf parsley is best).
Method:
- Place the clams in a bowl, cover with a damp kitchen towel and set aside in the refrigerator. Bring a large pan of lightly salted water to a boil.
- Heat the oil in a second large pan, add the lardons and cook gently until they begin to brown and crisp. Using a slotted spoon remove from the pan and set aside to drain on a kitchen towel.
- Add the onions to the pan and cook gently for 5 minutes until softened before adding the garlic. Continue cooking for 1 minute more.
- Pour in the sherry, bring to a boil then reduce to a simmer and cook for 2 minutes before adding the clams. Cover the pot and cook for about 5 minutes, or until all the clams have opened.
- In the meantime, add the orechiette to the pan boiling lightly-salted water and cook until al-dente (about 8 minutes, but check the packet instructions). Drain in a colander and set aside.
- Using a fine-meshed sive drain the liquid from the clams in to a clean pan. Bring to a boil and cook for 3-4 minutes to reduce. Whisk in the butter and season with freshly-ground black peper. At this point add in the clam mix, cooled lardons and the pasta.
- Squeeze over some lemon juice, toss in the parsley mix gently and serve.
© Dyfed Lloyd Evans
Comments
Post a Comment