Fusilli with Spicy Clams

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 6
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 small onion, minced
  • 1 tsp crushed fennel seeds
  • Pinch saffron
  • 3/4 cup dry white wine
  • 1 can (14 1/2 oz) diced tomatoes, with juice
  • Salt
  • 1 lb dried long fusilli
  • 36 littleneck clams, scrubbed and rinsed
  • 2 serrano peppers, seeded and minced
      • Warm oil in large sauté pan set over low heat; cover and cook onion, fennel and saffron, stirring frequently, for 3 to 4 minutes or until onion is translucent. Add wine; increase heat to high and boil for 4 minutes. Add tomatoes and pinch of salt. Reduce heat to medium; cover and cook, stirring, for 5 minutes or until tomatoes are softened.
      • In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain, reserving 1/2 cup of the cooking water; return pasta to pot.
      • Meanwhile, stir clams and half of the serrano peppers into tomato mixture. Increase heat to high; cook, covered, for 8 minutes or until clams open (discard any that do not open). Add clam sauce to pasta; toss, adding small amounts of the reserved cooking water, if needed, to loosen sauce and coat pasta. Serve with remaining serrano pepper on the side.


      Recipe Provided by Chef Sharon Sanders



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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