Clams Arrabbiata
A spicy Italian dish featuring littleneck clams in a fiery tomato sauce with pancetta, ditalini pasta and fresh basil. The arrabbiata sauce gets its heat from crushed red pepper flakes while the pancetta adds a rich, savory depth.
Ingredients
- •3 Tbsp extra-virgin olive oil
- •2 oz pancetta
- •1 medium onion
- •4 cloves garlic
- •¾ tsp crushed red pepper flakes
- •1 can whole peeled tomatoes
- •24 pieces littleneck clams
- •4 oz ditalini
- •1 handful basil leaves
- •1 loaf country-style bread
Cooking Instructions
- 1.
Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
18 min
- 2.
Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12-15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8-10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven't opened by this time.
40 min
- 3.
Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8-10 minutes. Add clams back to pot.
10 min
- 4.
Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.
5 min