Lamb, Clams, and Orecchiette

By / Photography By Christopher Needham | February 19, 2018

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 pounds ground lamb
  • 1 cup quarter-inch diced Spanish onion
  • ½ cup quarter-inch diced carrot
  • ½ cup quarter-inch diced celery
  • 2 tablespoons minced raw garlic
  • 1 teaspoon dried oregano
  • Pinch crushed chili flake
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1 tablespoon fresh chopped parsley
  • ¼ cup dried golden raisins, soaked in white wine
  • 24 littleneck clams, or more if desired
  • 1 cup vegetable stock
  • 2 tablespoons butter
  • Kosher salt and pepper to taste
  • 1 pound orecchiette pasta, cooked al dente
  • 2 tablespoons fresh chopped mint, for garnish
  • 6 tablespoons Greek yogurt, dolloped overtop dish

Preparation

Heat the olive oil in a large skillet on high heat, add the lamb and cook, stirring to brown it. After 3 minutes, add in the vegetables, garlic, oregano and chili flake. Continue to cook until lamb is completely cooked through, then add tomato paste. Cook for another minute and deglaze with red wine. Add in the parsley, soaked raisins, clams, and stock. Cover the pot with a lid and cook until all of the clams are opened. Toss in the cooked pasta (which should still be hot from just being cooked.) Add in the butter, then salt and pepper to taste. The sauce should thicken, but if it needs thickening, add some of your pasta water. The starch released from the pasta will help thicken your sauce. Garnish with olive oil, Greek yogurt and chopped mint. Serve the pasta either family style or individually.

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 pounds ground lamb
  • 1 cup quarter-inch diced Spanish onion
  • ½ cup quarter-inch diced carrot
  • ½ cup quarter-inch diced celery
  • 2 tablespoons minced raw garlic
  • 1 teaspoon dried oregano
  • Pinch crushed chili flake
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1 tablespoon fresh chopped parsley
  • ¼ cup dried golden raisins, soaked in white wine
  • 24 littleneck clams, or more if desired
  • 1 cup vegetable stock
  • 2 tablespoons butter
  • Kosher salt and pepper to taste
  • 1 pound orecchiette pasta, cooked al dente
  • 2 tablespoons fresh chopped mint, for garnish
  • 6 tablespoons Greek yogurt, dolloped overtop dish
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