![Spicy Tonnarelli with Clams. Photo © John Kernick](https://cdn.statically.io/img/www.foodandwine.com/thmb/p1HgZTaEXEAEx5OKqDhz5VM9n0U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201109-xl-spicy-tonnarelli-with-clams-599dd97079e8432abc997e7192b1c30c.jpg)
Ingredients
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1/4 cup extra-virgin olive oil
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1 ounce hot coppa or soppressata, cut into 1/4-inch dice ( 1/4 cup)
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4 garlic cloves, thinly sliced
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1/2 teaspoon crushed red pepper
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6 tablespoons dry white wine
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32 Manila or littleneck clams, scrubbed
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3/4 pound tonnarelli or linguine
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Freshly ground black pepper
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2 tablespoons each of thinly sliced mint and basil
Directions
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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.
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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.
Suggested Pairing
Crisp Verdicchio.