Lemony Bucatini with Clams & Pancetta

At its essence, Italian cuisine uses simple and high quality ingredients, without over complicating things. This clam bucatini recipe is no exception. It’s a weeknight-friendly recipe that has enough swagger to also serve at a dinner party.

Lemony Bucatini with Clams & Pancetta
serves 4

shopping list —

• 4# clams, such as Manilas, cockles, or littlenecks

• 4 oz diced pancetta (bacon or guanciale would also work)

• 2 tbsp extra-virgin olive oil

• 4-5 garlic cloves, thinly sliced

• red pepper flakes to taste

• 1/2 to 1 cup dry white wine

• 1# bucatini

• 2-3 tbsp butter

• chives or parsley, chopped

• freshly cracked black pepper

• lemons

equipment —

• 2 bowls —

  • 1 for purging

  • 1 to reserve the clams

• large pot

• large skillet

steps —

1. Purge clams by letting them stand in cold, salty water (as salty as the sea!). Every 30 minutes, change out the water and repeat until there’s no more sand or grit at the bottom of the bowl. Discard any clams that are open and don’t close when prodded or tapped.

2. In a large skillet, add the olive oil and pancetta and cook over medium heat. Once the pancetta begins to crisp, add the sliced garlic, and red pepper flakes. Cook over medium heat until the garlic is lightly toasted and golden, about 5 minutes.

3. Add the white wine and clams. Cover, and increase the heat. Allow the clams to steam open, checking every 30-40 seconds. Transfer the open clams to a bowl as they open. Allow the clams to keep steaming until they’ve all opened.

4. Meanwhile, bring a pot of salted water to a boil and cook pasta just shy of al dente. Reserve about a cup of the pasta cooking water.

5. Add the pasta to the skillet with the white wine sauce, and cook over high heat, stirring or tossing constantly, until the sauce has reduced and coats the noodles. Add the butter to glaze and then add the clams, adding more pasta water if needed.

6. Toss with herbs, season with freshly cracked black pepper and salt if needed, and finish with a healthy drizzle of olive oil. Serve with cut lemon wedges and a shaved brussels sprouts salad.

Questions about this recipe? Email Britt at britt@parisdiningclub.com