Clam Pasta Recipe | James Beard Foundation

Name: Clam Pasta Recipe | James Beard Foundation
Ingredients: 1 medium fennel bulb, trimmed and sliced; 3 cloves garlic, 2 unpeeled and 1 peeled; Kosher salt; About 3 tablespoons extra virgin olive oil, plus additional high-quality olive oil for finishing; 4 ounces pancetta (or unsmoked bacon), cut into thin lengths; 2 medium shallots, peeled and sliced; Generous pinch chile flakes; 12 ounces rigatoni; 5 quahogs, shucked and chopped, or 4 dozen little neck clams steamed open, shucked, then chopped; 1 1/2 tablespoons butter; 1 small bunch flat leaf parsley; pick the leaves from half and chop the rest; About 2 teaspoons minced lemon rind; About 3/4 cup toasted homemade breadcrumbs; Freshly ground black pepper

archive.jamesbeard.org

"My dad used to have a primitive shucking apparatus he kept on the porch—it opened the clams but never failed to chop the bellies in half in the process.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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Ingredients

1 medium fennel bulb, trimmed and sliced
3 cloves garlic, 2 unpeeled and 1 peeled
Kosher salt
About 3 tablespoons extra virgin olive oil, plus additional high-quality olive oil for finishing
4 ounces pancetta (or unsmoked bacon), cut into thin lengths
2 medium shallots, peeled and sliced
Generous pinch chile flakes
12 ounces rigatoni
5 quahogs, shucked and chopped, or 4 dozen little neck clams steamed open, shucked, then chopped
1 1/2 tablespoons butter
1 small bunch flat leaf parsley; pick the leaves from half and chop the rest
About 2 teaspoons minced lemon rind
About 3/4 cup toasted homemade breadcrumbs
Freshly ground black pepper