Pasta Paella with Clams

Substances:

  • 2 tablespoons extra-virgin olive oil
  • 6 oz. dried chorizo, thinly sliced
  • 12 oz. fideo pasta or broken angel-hair pasta
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons paprika
  • 2 cloves garlic, minced
  • 4 oz. green beans, trimmed and halved
  • 1/3 cup pitted green olives, halved
  • 16 littleneck clams (1 1/2 to 2 pounds), scrubbed
  • 1 jarred piquillo pepper, diced (about 2 tablespoons)
  • 1/2 cup chopped contemporary parsley
  • Lemon wedges, for serving

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