F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Bucatini with Clams and Red Peppers
© John Kernick

Bucatini with Clams and Red Peppers

  • TOTAL TIME: 45 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Middle Eastern flavors like pomegranate molasses and cumin.

Slideshow: Seafood Pastas

  1. 1/3 cup walnuts
  2. 2 large red bell peppers
  3. 6 tablespoons extra-virgin olive oil, plus more for drizzling
  4. 2 large garlic cloves, minced
  5. 1 1/2 pounds plum tomatoes, peeled and coarsely chopped
  6. 1 teaspoon ground cumin
  7. 1 teaspoon smoked paprika
  8. 1/4 cup fresh orange juice
  9. 1 tablespoon pomegranate molasses
  10. 32 littleneck clams, scrubbed
  11. 1 pound bucatini
  12. 1/4 cup chopped mint
  13. 1/4 cup chopped flat-leaf parsley
  14. 1/4 cup chopped basil
  15. Salt
  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop the walnuts.
  2. Roast the peppers over a gas flame or under a broiler until blackened all over. Transfer to a bowl, cover and let cool. Peel and seed the peppers, then cut into very thin strips.
  3. In a very large, deep skillet, heat the 6 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the peppers, tomatoes, cumin and paprika and cook until the tomatoes are softened and just beginning to break down, 3 minutes. Add the orange juice and molasses and bring to a boil. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the shells have opened, 6 minutes. Discard any unopened clams.
  4. Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta and reserve 1/2 cup of the water. Return the pasta to the pot. Pour the clams, vegetables and sauce over the pasta and cook, stirring, for 1 minute; add some of the reserved pasta water if it seems dry. Add the chopped herbs and walnuts, season lightly with salt and toss gently. Transfer the pasta to wide bowls, drizzle with olive oil andserve.

Suggested Pairing

Briny Vermentino matches the flavor of clams.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.