How To Make Bucatini with Clammer Dave's Verdicchio-braised Vongole, Goat Butter, & Grilled Mortadella - Best Recipe | Charleston Magazine
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Ingredients
- 1½ lbs. dried bucatini or spaghetti
- 1/2 lb. mortadella, cut into half-inch thick slices, grilled, and diced into half-inch cubes
- 1/2 lb. goat butter (substitute with unsalted butter)
- 3 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 750 ml. bottle white wine (preferably verdicchio from the Le Marche region of Italy)
- 80 small clams
- 1/3 cup chopped flat-leaf parsley
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