This bright, sassy soup is full of big flavors—garlic, peppers, and lemon—that team up to accent the briny clams. The dish is then tamed, just a bit, with velvety Controne beans, one of my favorite Italian beans. Goat Horn peppers are red, slim peppers that you can find in Spanish and Italian markets, or in some upscale grocery stores. The preparation of this soup is fairly straightforward, and once you start cooking, the dish moves quickly. Have all of your ingredients prepared and ready before you begin.

　　

Ingredients

serves 4

　　3 tablespoons extra-virgin olive oil

　　1 Goat Horn pepper, chopped

　　1 teaspoon chile flakes

　　4 cloves garlic, sliced paper-thin

　　1 cup white wine

　　1 (14-ounce) can San Marzano tomatoes (see sidebar, page 216), passed through a food mill

　　2 pounds clams

　　1 cup Controne Beans (page 162)

　　Juice of 1 lemon

　　2 to 3 tablespoons chopped fresh parsley

　　Kosher salt and freshly ground pepper

　　

Step 1

Pour the olive oil into a deep sauté pan over medium-high heat and add the Goat Horn pepper, chile flakes, and garlic. Sauté until soft but not colored. Add the white wine and cook until the alcohol evaporates, 2 to 3 minutes.

　　

Step 2

Add the tomatoes and decrease the heat to a simmer. Cook for 8 to 10 minutes longer, until the mixture is thickened, then add the clams and beans and increase the heat. Cover immediately and cook over medium heat until the beans are heated through and the clams open, just a few minutes more. Discard any clams that don’t open.

　　

Step 3

Just before serving, add the lemon juice and parsley. Season to taste with salt and pepper and serve.

　　Ethan Stowell's New Italian Kitchen