Pappardelle Alle Vongole


12 ounces package of dried Pappardelle (or any long pasta)
1/4 cup olive oil
1/2 cup chopped pancetta
2 shallots, sliced thin
5 garlic cloves, chopped
2 pounds fresh littleneck clams, well cleaned
1 Tb. chopped fresh rosemary
1/4 teaspoon crushed red pepper
1 teaspoon lemon zest
3/4 cup dry white wine
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
Garnish with chopped parsley


Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.
Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.
Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just “al dente”.
Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.
Plate and garnish with parsley. Serve immediately. Serves 4.
You could lighten this dish by reducing or removing the heavy cream.


Pappardelle Alle Vongole is a legendary marriage of pasta and clams. A rich, full-bodied dish with bright citrusy undertones. The noodles soak up the essence of the garlic, wine and delicate clam juices to create a true Italian masterpiece! It's traditionally made with spaghetti, but I had these fat pappardelle noodles that were just begging for clams! I couldn't say no to them. This dish is quick enough for a mid-week family meal, and dressy enough for a dinner party. Get ready to experience love at first taste!




Sunday, May 23, 2010 - 8:51pm


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