Gemelli Pasta with Clams and Chiles

Cooking With Rania - "Holiday Recipes "
KDKA Pittsburgh Today Live 12/22/2010

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Gemelli Pasta with Clams and Chiles

4 tablespoons extra virgin olive oil
1 large red Bermuda onion - sliced
4 cloves of garlic - sliced
3 ounces prosciutto - diced
1-1/2 pounds tiny clams (preferably little necks)
1 cup dry white wine

1 cup chicken stock
1 pinch saffron
1-1/2 cups purchased Marinara sauce
1 tablespoon hot chili flakes
1 pound Gemelli pasta - cooked al dente
1 bunch stemmed Italian parsley - chopped
Salt to taste

In a large heavy pot, heat olive oil over medium high heat. Add onion, garlic and prosciutto and sauté until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.
Add cooked gemelli pasta to pot and heat through completely. Make sure that all of the clams have opened. Discard any un-opened clams. Add chili flakes and parsley. Season to taste with salt, if necessary.
Serve immediately
Serves: 6

KitchenNet Inventory Close Out Sale
Copyright © 2018™