The dinner menu at the Terrace Dining Room in Phoenix includes this elegant
selection. Orechiette, which means “little ears,” is a small, round pasta that
resembles-little ears.

Serves 4.

INGREDIENTS

  • 12 ounces orecchiette or shell pasta
  • 2 tablespoons olive oil
  • 4 tablespoons chopped fresh italian parsley
  • 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried

  • 3 dozen littleneck clams, scrubbed

  • 1/3 cup dry white wine
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

    DIRECTIONS

    Cook orecchiette in large pot of boiling salted water until just tender but still
    firm to bite. Drain. Return to pot. Mix in oil, 2 tablespoons parsley and
    oregano.

    Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven.
    Cover; boil until clams open, about 8 minutes (discard any that do not open).

    Add pasta to clams and stir to blend. Cook over medium-high heat until pasta
    absorbs some clam juices, about 3 minutes. Season with pepper. Transfer to large
    bowl. Sprinkle with remaining 2 tablespoons parsley and serve.