Pasta with Clams and Pancetta
Recipe By Chef Kathy Gold
This dish pulls together easily and is adaptable. Try using mussels, skip the sausage or use a spicy sausage and omit the pepper flakes.
Recipe taken from WHYY’s Friday Arts: Art of Food.
- ½ pound turkey sausage, removed from casing
- 25 to 30 little neck clams, scrubbed
- 1 pound pasta
- 2 cloves finely minced garlic
- ½ teaspoon dried red pepper flakes, or more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh basil leaves, torn
- 2-4 tablespoons unsalted butter
- Olive oil
- 1. In a skillet, heat the olive oil over medium heat and add the turkey sausage. Cook turkey until brown, about 3 to 5 minutes. Remove from the pan and set aside.
- 2. Add the clams, cover, and cook until the clams open, about 5 minutes. Discard any clams that do not open.
- 3. Remove the clams to a bowl and remove from shells, reserving any liquid. Reserve the liquid in the skillet.
- 4. Cook the pasta until al dente, and drain.
- 5. When the pasta is cooked, add the sausage to the skillet you cooked the clams in, along with the garlic, red pepper flakes, and black pepper. Bring to a boil to thicken the liquid slightly. Add the butter and pasta, toss the pasta to heat it through.
- 6. Add the clams, basil and parsley. Toss again, then serve.