Friday, August 22, 2008

Angel Hair Pasta with Orange and Spinach Clam Sauce

The bread crumbs give this a really great texture. It's a very interesting recipe.

1 pound angel hair or cappellini pasta
4 (6-ounce) cans whole baby clams, drained and liquid reserved
3/4 cup chicken broth
1/4 cup sliced green onion
2 teaspoons finely grated orange zest
1/2 cup seasoned dry bread crumbs
1/2 cup pasta cooking water
1 cup fresh baby spinach (or more, if you really like spinach)

Cook pasta according to package directions.

Combine broth, clam juice, and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes.

Toast bread crumbs in a small, dry skillet over medium heat.

Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Add chopped clams. Simmer 1 minute. Place pasta in a large serving bowl. Top with spinach. Pour clam mixture over pasta and spinach. Top each plate with toasted bread crumbs. Serve immediately.

--Adapted from Robin Miller

No comments: