| Baby clam Soup with Orecchiette (little ears) |
Orecchiette pasta (little ears) are shaped, well like little ears, and they are perfectly sized to go along with little neck clams in broth. This dish is very easy to make. Unless of course you decide to make it from fresh pasta which is recommended. Cook about 80 orecchiette more or less.
Steam (8 minutes) a pot full of little necks ( 80 clams ) with enough water (3/4 to 1 cup) to render a cup of broth per person.
Heat a 1/4 cup olive oil in a saute pan and add 1 clove crushed garlic. Discard garlic just as it browns, no more or the flavor will break down. Over browning the garlic ruins many a dish.
Add a cup of dry white wine, the shucked clams (no shells please) and the cooked Orecchiette plus the broth, pepper to taste and simmer for 5 minutes. Add chopped parsley. Serve with garlic toast.
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