Clam And Artichoke Fusilli Recipe
housemade fusilli pasta, littleneck clams, marinated artichokes, lemon confit, fresh herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the fusilli pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2
Sauté the Clams
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the littleneck clams to the skillet and cover. Cook for 5-7 minutes or until the clams open. Discard any that remain closed.
- 3
- 4
Finish and Serve
Stir in chopped parsley and basil. Season with salt and black pepper to taste. Serve immediately, garnished with additional herbs if desired.
