Best 3 Clam Toasts With Pancetta Recipes

LINGUINE WITH CLAMS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
• Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

CLAM TOASTS WITH PANCETTA

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
• Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
• Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
• To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
• Do Ahead
• Soffritto can be made 2 days ahead. Let cool; cover and chill.

CLAMS WITH PANCETTA AND SCALLIONS

Steps:

• Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
• With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
• Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.