Skillet Pasta with Clams, Snow Peas, and Corn
- 2 tablespoons olive oil
- 1 cup thinly sliced shallots
- 1 serrano pepper, thinly sliced
- Kosher salt
- 2 cups fresh corn kernels from 2 small ears corn
- 2 ½ cups low-sodium vegetable broth
- Âź cup rice wine vinegar (more or less to taste)
- 24 littleneck clams, scrubbed
- 1 (8 oz) package thin rice noodles, broken into 4-inch pieces
- 2 cups snow peas, ends trimmed, cut into bite-sized pieces on the bias
- 1 cup halved cherry tomatoes
- 1 tablespoon soy sauce (more or less to taste)
- 1 tablespoon sriracha
- 1 cup fresh cilantro leaves, roughly chopped
- 1 lime, cut into wedges for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cherry tomatoes (1 cup)
- Cilantro, fresh leaves (1 cup)
- Corn, fresh (2 cups)
- Lime (1)
- Serrano pepper (1)
- Shallots (1 cup)
- Snow peas (2 cups)
- Seafood
- Littleneck clams (24)
- Canned Goods
A˝ cups low-sodium vegetable broth, low-sodium (2)
- Condiments
- Rice wine vinegar (1 cup)
- Soy sauce (1 tablespoon)
- Sriracha (1 tablespoon)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Rice noodles, thin (1 (8 oz) package)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 18, 2012 (5 months ago).
15 people saved this recipe.
