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Pasta Paella With Clams
Food & Drink
2 tablespoons extra-virgin olive oil
6 ounces dried chorizo, thinly sliced
12 ounces fideo pasta or broken angel hair pasta
Salt & Pepper
1 1/2 tsp. paprika
2 garlic cloves, minced
4 ounces green beans, trimmed & halved
1/3 cup pitted green olives, halved
16 litteneck clams, scrubbed
1 jarred piquillo pepper, diced
1/2 cup chopped fresh parsley
1. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 tsp salt and pepper. Cook, stirring constantly, until toasted about 3 minutes.
2. Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. Serve with lemon wedges.