Spicy Tonnarelli With Clams

• 1/4 cup extra-virgin olive oil
• 1 ounce (1/4 cup) hot coppa or soppressata, cut into 1/4-inch dice
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• 6 tablespoons dry white wine
• 32 Manila or littleneck clams, scrubbed
• 3/4 pound tonnarelli or linguine
• Freshly ground black pepper
• 2 tablespoons each of thinly sliced mint and basil

1. In a deep skillet, heat the oil. Add the
2. , 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.
3. 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.

extravirgin olive oil, soppressata, garlic, red pepper, white wine, manila, tonnarelli, freshly ground black pepper, mint

Taken from www.myrecipes.com/recipe/spicy-tonnarelli-clams (may not work)