Angela's Italian Recipe for Clams, Beans and Maltagliati Soup

Clams, Beans and Maltagliati Soup
(Zuppa di Vongole, Fagioli e Maltagliati)


Ingredients:

2 cups dried borlotti or cranberry beans, soaked overnight in cold water to cover generously 2 quarts (8 cups) cold water 2 to 2 and 1/2 pounds small clams 1/3 cup extra-virgin olive oil plus additional to drizzle over soup 1/2 cup finely minced yellow onion 1/3 cup finely minced carrot 1/4 cup mixed, finely chopped fresh herbs (parsley, sage, rosemary, mint, marjoram) 2 garlic cloves, finely minced 2 cups canned Italian plum tomatoes with their juices, put through a food mill to remove seeds 5 ounces dried small tubular pasta, such as ditalini or small bow ties

Directions:

Drain and rinse beans under cold running water. Put them in a large pot, add water and place on high heat. As soon as water comes to a boil, reduce heat to low and simmer uncovered, stirring occasionally, until beans are tender, 45 minutes to 1 hour. In a food processor, puree about half of beans with a ladle of their cooking water until smooth, and return to pot. Season lightly with salt and pepper and set aside until ready to use. Soak clams in cold, salted water 20 minutes to purge them, then wash and scrub them well under cold running water. Discard any clams that are broken or already open and won't close when you touch them. Put clams in a large skillet with 1/2 cup water. Cover skillet and cook over high heat until clams open. Remove them with a slotted spoon to a bowl as they open. Discard any clams that do not open. Bring clam cooking juices back to a boil and cook until liquid is reduced by about half. Strain liquid into a small bowl and set aside. Heat olive oil in a small saucepan over medium heat. Add onion and carrot. Cook, stirring, until vegetables are light golden and soft, about 6 minutes. Add herbs and garlic and cook, stirring, 1 to 2 minutes. Add reserved clam liquid and tomatoes. Season with salt and pepper. As soon as sauce begins to bubble, reduce heat to medium-low and simmer, uncovered, until sauce is reduced by about half, about 10 minutes. Add clams to sauce and cook, stirring, 1 to 2 minutes. Add tomatoes to pot with beans and turn heat to medium-low. Simmer uncovered 4 to 5 minutes. Meanwhile bring a medium pot of water to a boil. Add a pinch of salt and pasta. Cook uncovered over high heat until pasta is tender but still a bit firm to bite. Drain pasta and add it to soup. Turn heat off under pot and allow soup to rest 10 to 15 minutes. Serve with a light drizzle of olive oil. Makes 6 servings.