Clams With Pasta

  • Average Rating: (5 / 5)
  • Serves: 4
  • Prep Time: 20m
  • Cook Time: 15m
  • Ready In: 40m

I’ve served this dish time and time again to accolades of praise. I also used Farro Pasta, which digests beautifully. Easy to make and tastes delicious.


  • 1 Pound Dry Linguini or Spaghetti
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 Pound Pancetta, diced
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Shallot, diced
  • 7 Cloves Garlic, chopped fine
  • 1/2 Cup Dry White Wine
  • 1 Cup Fresh Basil Chopped
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Fresh Ground Black Pepper
  • 1 Pint Cherry Tomatoes
  • 2 Pounds Clams
  • 2 Tablespoons Unsalted Butter
  • 1 Lemon, zested
  • 3 Tablespoons Chopped Parsley
  • 2 Teaspoons Fresh Chopped Basil


Step 1

Soak the clams in cold water with a couple of tablespoons of cornmeal and set aside.

Step 2

Put Pasta in a large pot of very salted boiling water.

Step 3

Heat a large pan add the olive oil and butter, when melted add the Pancetta and just before the Pancetta gets golden, add the Red Pepper Flakes.

Step 4

When the Pancetta is brown, add the shallots and cook for a few minutes.

Step 5

Add the garlic until the garlic begins to smell, increase the heat and add the white wine.

Step 6

When the wine smell has disappeared add the basil, salt, black pepper and whole cherry tomatoes until the mixture is boiling.

Step 7

Then add the clams, cover and cook for 8 to 10 minutes until the clams are open. Turn off the heat and add butter, lemon zest, parsley and some fresh basil.

Step 8

Cover the pasta with this fabulous mixture, and enjoy!

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