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 -

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.