Baked Clams over Pasta
(4.00 out of 5)
Loading ... << Previous Recipe
White Clam Sauce Linguini
White Clam Sauce Linguini
Next Recipe >>
Clambake in a Pot
Clambake in a Pot
Print This Recipe 
Review This Recipe | 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 Cook Time: 10 mins Servings: 4 Main Ingredient: Clams, Pasta Difficulty Level: 2 |
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
Step 1:Preheat the oven to 400 degrees F.
Step 2: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.
Step 3: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.
Step 4: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.
No Related Recipes
Print This Recipe Review This Recipe << Previous Recipe
White Clam Sauce Linguini
White Clam Sauce Linguini
Next Recipe >>
Clambake in a Pot
Clambake in a Pot