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Cedar Key Clams Pancetta Pasta

By

The Local Palate, June/July, page 83.

Any littleneck clams will do for this recipe. We just want to source as locally as we can and Cedar Key grows clams here in Florida. It’s always better to know where all your fish is coming from.

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Ingredients

  • 3 pounds clams, washed
  • 2 bulbs fennel, sliced
  • 2 tablespoons extra-virgin
  • olive oil
  • Salt and pepper
  • 1 cup diced pancetta
  • 1/2 cup white wine
  • 2 cups English peas
  • 1 batch Pappardelle Pasta
  • (recipe below)
  • 3 tablespoons butter
  • Pappardelle Pasta
  • 1 cup all-purpose flour, plus more for
  • rolling out dough
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 15 egg yolks

Details

Adapted from politicalavenue.com

Preparation

Step 1

1. Preheat oven to
375 degrees.
2. Toss fennel with 1
tablespoon oil, season,
and lay on sheet pan. Roast for about 7
minutes or until golden brown.
3. Render pancetta in sauté pan set over
medium heat until crispy. Remove from fat,
and leave to drain on paper towel.
4. In large sauté pan, heat remaining 1
tablespoon oil over medium-high heat.
Add clams and rendered pancetta, then
deglaze with wine. Cover and steam
until clams open.
5. Remove lid, add fennel, peas, and prepared
Pappardelle. Once pasta is hot, add butter
and stir. Finish with salt and pepper.
Yield: 4 servings

Pappardelle Pasta

1. Run stand mixer fitted with hook attachment
on low speed, and add flour, oil, and salt.
Slowly add yolks, 1 or 2 at a time.
2. When dough comes together and starts to pull
from the sides of mixer, turn mixer off and form
dough ball. Wrap dough well in plastic and let rest for
1 hour.
3. After resting, divide dough into 4 equal parts.
On lightly floured surface, roll dough to ¼-inch thick.
Continue process with pasta machine, beginning at
highest thickness and rolling until 3 or 4 on pasta
machine thickness dial. Cut to 1-inch width and keep
length of pasta sheet.
4. Bring salted water to boil in large pot. Prepare an
ice bath.
5. Blanch noodles until tender (1 to 2 minutes) then
plunge in ice bath immediately and drain.
Yield: 4 servings

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