Clams and Orzo

You can get creative with this recipe. Add a splash of Vermouth or heavy cream at the end. A few chopped tomatoes won’t hurt it, nor would subbing in lager for the wine. From Seven Spoons by Tara O’Brady (Appetite/Random House).

— Mia Stainsby

8 oz. (225 g) orzo

2 tbsps. (30 mL) mild olive oil

½ small fennel bulb, trimmed, finely

diced, fronds for garnish

2 shallots, minced

1 clove garlic, minced

½ tsp crushed red pepper flakes

½ cup (60 mL) dry white wine

Pinch of saffron threads (optional)

24 Manila or littleneck clams, scrubbed

Fine-grain sea salt and freshly ground black pepper

Finely grated zest of 1 lemon

Extra-virgin olive oil for drizzling

Boil a large pot of water. When bubbling fiercely, salt the water and cook orzo, trimming two minutes off the recommended cooking time. When pasta is tender but firm at the centre, scoop out a mugful of cooking water, then drain orzo. Set aside.

While pasta is cooking, in a Dutch oven with tight-fitting lid, heat the oil over medium heat. Add the fennel and shallots and cook, stirring until they soften, about two minutes. Stir in garlic and pepper flakes and cook for 30 seconds more. Add the wine and saffron. Bring to a boil, then decrease heat and simmer for two minutes.

Add the clams. Cover and cook, shaking the pan regularly to distribute the heat, until the clams open, five to eight minutes, depending on their size. Discard any clams that do not open.

Add the orzo to the clams. Use tongs to swirl pasta through broth, adding starchy cooking water as needed. The broth should be light but luscious.

Divide among warm serving bowls. Sprinkle with fennel fronds, finely grated lemon zest and drops of extra-virgin olive oil.

Makes 4 servings