If my wife were here for her birthday I would make this for her.
Serves 4 (you can stretch this with some more pasta if a few more guests show up)
- 5 Pounds of Medium Size Clams (or whatever the fish guy says is good that day)
- 1 lb. Fettucini
- 3 Thick (1/4″) Slices of Pancetta, cubed
- 6 Cloves of Garlic, minced
- Olive Oil
- 1 Tablespoon Red Pepper Flakes
- 1 Cup White Wine
- Big Splash of Sambuca
- Handful of Italian Parsley, rough chopped
- Large Sauce Pan
- Large Sauté Pan with Lid
- Chef’s Knife
- Large Bowl
- Rinse and soak the clams in enough cold water to cover. Let them sit for 10-20 minutes, pour out the dirty water and repeat 2 or 3 times until the water is clean.
- Put Pasta water on to boil.
- Start the pasta.
- In sauté pan on medium heat, add the olive oil. About 3 tablespoons.
- Add pancetta and sauté for about 5 minutes, until it starts to get a little crispy.
- Add garlic and red pepper flakes. Sauté for a minute or two. Do not burn the garlic.
- Add wine and sambuca and turn up heat.
- When the liquid begins to steam, add the clams and cover.
- Check on them after a minute or so. Remove the ones that are open and cover again.
- Continue until all the clams are open. Do not force them open. If any don’t open then discard them.
- Add a little more sambuca and reduce the liquid slightly.
- Your pasta should be al dente by now. Turn the heat off and add the pasta to the sauté pan. Combine thoroughly. I sometimes add a tablespoon or two of the pasta water if there is not enough liquid to coat the pasta.
- Plate the pasta in bowls and divide up the clams.
- Garnish with the parsley.