Clams With Pasta2012-11-27
- 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
Soak the clams in cold water with a couple of tablespoons of cornmeal and set aside.
Put Pasta in a large pot of very salted boiling water.
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.
When the Pancetta is brown, add the shallots and cook for a few minutes.
Add the garlic until the garlic begins to smell, increase the heat and add the white wine.
When the wine smell has disappeared add the basil, salt, black pepper and whole cherry tomatoes until the mixture is boiling.
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.
Cover the pasta with this fabulous mixture, and enjoy!