Ingredients
1/4 c. extra-virgin olive oil
1 oz. hot coppa or soppressata
4 clove garlic
1/2 tsp. crushed red pepper
6 tbsp. dry white wine
32 Manila or littleneck clams
3/4 lb. tonnarelli or linguine
Freshly ground black pepper
2 tbsp. Thinly sliced basil
2 tbsp. thinly sliced mint
Preparation
Step 1In 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.Step 2In 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.
