Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 ounces dried chorizo, thinly sliced
• 12 ounces fideo pasta or broken angel-hair pasta
• Kosher salt and freshly ground pepper
• 1 1/2 teaspoons paprika
• 2 cloves garlic, minced
• 4 ounces 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 fresh parsley
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes.
2. Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges.
3. Photograph by Ryan Dausch