Baked Clams over Pasta
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White Clam Sauce Linguini
Clambake in a Pot
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Baked Clams over Pasta - This delectable, distinctive, baked clams recipe, is served on a bed of hoe fresh pasta. The clam of choice was littleneck calms, and we chose spaghetti, or if you prefer a larger noodle, linguini. A satisfying, simple baked clam recipe, you will find yourself making again and again.
Prep Time: 15 mins |
Ingredients to make Baked Clams over Pasta
40 littleneck clams, well scrubbed
1/4 cup extra-virgin olive oil, plus more for drizzling
10 garlic cloves, smashed with the back of a knife
1/4 pound pancetta, small dice
2 dried red chiles
Handful fresh basil leaves
1/4 cup white wine
2 pints cherry tomatoes,(yellow and red), stemmed
Freshly ground black pepper
1 pound spaghetti
Directions to make Baked Clams over Pasta
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners.
Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes.
While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.
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White Clam Sauce Linguini
Clambake in a Pot