Boston chef Matt Jennings’s pasta combines two beautiful things: salty, rich carbonara and spaghetti alle vongole, prepared with briny New England clams.
Slideshow:More Clam Recipes
2 pounds razor or littleneck clams, scrubbed
1 pound spaghetti
1 large egg, plus 4 large egg yolks
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Pinch of freshly grated nutmeg
8 ounces pancetta, cut into 1/4-inch dice
1 medium yellow onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/2 cup finely chopped parsley leaves
1 tablespoon unsalted butter
How to Make It
In a large pot, bring 1/2 inch of water to a boil. Add the clams, cover and steam over moderately high heat until just opened, 5 to 7 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the clams to a rimmed baking sheet; discard any that don’t open.
Strain the cooking liquid through a cheesecloth-lined sieve into a large bowl. Wipe out the pot and return the cooking liquid to it. Add enough water to the pot until three-fourths full and bring to a boil. Generously salt the water, add the spaghetti and cook until al dente. Drain, reserving 1 cup of the pasta water.
Meanwhile, remove the clams from their shells; discard the shells. Thickly slice the clams. In a small bowl, whisk the egg with the egg yolks, the 3/4 cup of cheese and the nutmeg.
Heat a large skillet over moderate heat. Add the pancetta and cook, stirring occasionally, until lightly browned and most of the fat is rendered, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate; leave the fat in the skillet.
Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the pancetta, clams and spaghetti and stir to coat, about 1 minute. Remove the skillet from the heat and slowly drizzle in the egg mixture, tossing, until incorporated. Add the reserved pasta water, the chopped parsley and butter and toss to coat; season with salt and pepper. Divide the pasta into bowls and serve, passing more cheese at the table.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: So incredibly flavorful! I doubled the pancetta (I have 4 high schoolers) but otherwise followed exactly. I love the slight briny quality the clams and clam steaming water add to it. My 17 year old asked if I would please make this dish once a week!