© Cedric Angeles
Active Time
35 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6

"I've always loved the flavors of garlic and turmeric with shellfish," says Fatty Crab's Zakary Pelaccio. Here, he warms the flavorings in olive oil before adding fresh basil, clam juice and a splash of gin, then tosses it all with littleneck clams and pappardelle.    More Clam Recipes      

How to Make It

Step 1    

Preheat the oven to 400°. Loosely wrap the garlic cloves in foil and bake for about 25 minutes, until very soft. Peel the garlic.

Step 2    

In a medium saucepan, heat the oil. Add the garlic, turmeric and chopped habanero and cook over moderate heat until fragrant, about 2 minutes. Add the basil leaves, black pepper, gin and clam juice, cover and cook over low heat until the liquid has reduced to 1/2 cup, about 10 minutes. Strain the reduction into a large pot, pressing on the solids.

Step 3    

Bring the strained liquid to a boil. Add the clams, cover and cook, shaking the pot a few times, until they start to open, 3 minutes; as the clams open, transfer them to a bowl and keep covered. When all of the clams have opened, boil the broth over high heat until reduced to 2 cups, about 5 minutes. Stir in the lime zest and lime juice.

Step 4    

Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain.

Step 5    

Add the pappardelle to the pot with the reduced clam broth and toss to coat. Add the butter, 1 tablespoon at a time, tossing well over moderate heat, until melted. Transfer the pappardelle to bowls. Top with the clams, chopped basil and sliced habanero and serve.

Suggested Pairing

Fresh, minerally Italian white.

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