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

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    Categories

    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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