|| Orecchiette with Manila
Clams and Radicchio
Scott Conant of L’Impero
1⁄4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon red-pepper flakes
60 Manila clams (about 3 pounds), scrubbed clean in saltwater
1 medium radicchio, cut into 3⁄4-inch dice
11⁄2 pounds orecchiette
2 tablespoons chopped parsley
Bring a pot of salted water to a boil and add the orecchiette.
Meanwhile, heat the oil in a large sauté pan over medium
heat. Add the garlic and the red-pepper flakes, and sauté
them until the garlic turns golden. Add the clams and three
quarters of the radicchio to the oil, plus a touch of the
pasta cooking liquid.
When the pasta is three-quarters done, drain it, reserving
the cooking liquid. Add the pasta, plus 1⁄4 cup of its
water, to the pan, and sauté together, stirring occasionally,
adding more liquid as required until the pasta is cooked through.
The liquid allows the starches in the pasta to release and
thicken the “sauce.” Remove from the heat, stir
in the remaining radicchio, and sprinkle with parsley.