Pappardelle Alle Vongole
By: Sommer
Published: Sunday, May 23, 2010 - 8:51pm

Ingredients




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

Preparation

1 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. 2 Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water. 3 Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just “al dente”. 4 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. 5 Plate and garnish with parsley. Serve immediately. Serves 4. 6 You could lighten this dish by reducing or removing the heavy cream.

About


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!