Spaghetti With Clams

By GwennW

Ingredients

• 40 littleneck clams
• EVOO
• kosher salt
• fresh ground pepper
• 2 T. butter
• 10 garlic cloves, peeled and chopped
• 1/4 # pancetta, cubed
• 1/2 tsp. crushed red pepper flakes, or to taste
• handful of fresh basil
• 1/4 c. white wine
• 2 pints cherry tomatoes, cut in half
• 1 # thin spaghetti
• 1/4 c. chopped fresh flat leaf parsley, for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over two burners, or a large, oven-proof skillet over one burner.

Add the butter, olive oil, garlic, pancetta, red pepper flakes and basil and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan or skillet to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

(recipe courtesy of Tyler Florence)