Pasta Paella with Clams
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
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