Name: Spicy Tonnarelli with Clams
Yield: 4
Ingredients: 1/4 c. extra-virgin olive oil -; 1 oz. hot coppa or soppressata -; 4 clove garlic -; 1/2 tsp. crushed red pepper -; 6 tbsp. dry white wine -; 32 Manila or littleneck clams -; 3/4 lb. tonnarelli or linguine -; Freshly ground black pepper -; 2 tbsp. Thinly sliced basil -; 2 tbsp. thinly sliced mint -

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Ingredients for - Spicy Tonnarelli with Clams

1. 1/4 c. extra-virgin olive oil -

2. 1 oz. hot coppa or soppressata -

3. 4 clove garlic -

4. 1/2 tsp. crushed red pepper -

5. 6 tbsp. dry white wine -

6. 32 Manila or littleneck clams -

7. 3/4 lb. tonnarelli or linguine -

8. Freshly ground black pepper -

9. 2 tbsp. Thinly sliced basil -

10. 2 tbsp. thinly sliced mint -

How to cook deliciously - Spicy Tonnarelli with Clams

1. Stage

In a deep skillet, heat the oil. Add the coppa, garlic, and crushed red pepper, and cook over moderately low heat until the garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil over moderately high heat. Add the clams, cover, and cook for 5 to 8 minutes; as the clams open, transfer them to a covered bowl.

2. Stage

In a pot of boiling salted water, cook the pasta until almost al dente. Drain, reserving 3/4 cup of the cooking water. Add the pasta to the skillet. Stir in the cooking water over low heat, tossing until the pasta is al dente, 1 minute. Season with black pepper. Add the clams to the pasta, garnish with the herbs, and serve.