Tyler Florence’s “Ultimate” recipes are a favourite at our place. Everything we’ve made from the cookbook has turned out wonderfully. They tend to have a lot of ingredients, but the preparations are never difficult and the results are always worth it. We never make a recipe once: whatever makes it to the table makes it there repeatedly.
J made this yesterday for his folks and, once again, the recipe delivered. Briny, garlicky, spicy: all the things that spaghetti with clams (or, if you want to impress your dinner guests, linguine vongole) should be.
40 littleneck clams
extra virgin olive oil
2 tb unsalted butter
10 garlic cloves, smashed
1/4 lb pancetta, chopped
1/2 ts red pepper flakes
handful of fresh basil
1/4 c white wine
2 pints cherry tomatoes
1 lb spaghetti (or linguine)
1/4 c chopped parsley, for garnish
1. Preheat your oven to 400F.
2. Bring a large pot of salted water to a boil for the pasta.
3. Scrub the clams with a stiff brush under cold water. Discard any that are open.
4. Put a roasting pan over two burners on medium heat. Add a 2-count of olive oil, the butter, garlic, pancetta, red pepper flakes and basil. Cook until the pancetta renders its fat, roughly 4 minutes.
5. Add the clams, white wine, tomatoes and a good amount of black pepper. Put the pan in the oven and roast til the clams open, around 10 minutes.
6. Meanwhile, add the pasta to the water and cook 7-8 minutes or til al dente. Drain the pasta, put it in a large bowl and drizzle with olive oil.
7. Remove the pan from the oven and add all the ingredients – including the liquid in the pan – to the pasta and toss. Discard any clams that did not open.
8. Add parsley and toss again.