Orecchiette Pasta and Littleneck Clams

• 12 ounces orecchiette or shell pasta
• 2 tablespoons olive oil
• 4 tablespoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• 3 dozen littleneck clams, scrubbed
• 1/3 cup dry white wine
• 2 tablespoons chopped shallot
• 1 tablespoon chopped garlic
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1. Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite.
2. Drain.
3. Return to pot.
4. Mix in oil, 2 tablespoons parsley and oregano.
5. Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven.
6. Cover; boil until clams open, about 8 minutes (discard any that do not open).
7. Add pasta to clams and stir to blend.
8. Cook over medium-high heat until pasta absorbs some clam juices, about 3 minutes.
9. Season with pepper.
10. Transfer to large bowl.
11. Sprinkle with remaining 2 tablespoons parsley and serve.

shell pasta, olive oil, fresh italian parsley, fresh oregano, littleneck clams, white wine, shallot, garlic, thyme

Taken from www.epicurious.com/recipes/food/views/orecchiette-pasta-and-littleneck-clams-418 (may not work)