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Angel Hair with Clams and Pancetta

Seafood alternatives: Mussels

To save time for the cook, the clams are added to the pasta still in their shells; you'll want to have a bowl on the dinner table for discarding shells. If you have fresh herbs on hand—basil, oregano or parsley—they can be added here to taste, tossed in at the end. For a super-quick variation, used canned clams in place of the fresh.

Ingredients:

• 8 ounces dry angel hair or vermicelli pasta
• 1 tsp. olive oil
• 2 ounces pancetta or bacon, cut in small pieces
• 2 cloves garlic, minced or pressed
• 1/2 cup dry white wine
• 2 pounds live small clams, scrubbed
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Cooking Instructions:

Bring a large pan of salted water to a boil and cook the pasta until just tender, 3 to 4 minutes. When the pasta is cooked, drain well and put it in a large bowl. Toss gently with the olive oil to prevent sticking and set aside.

While the pasta is boiling, cook the pancetta or bacon in a medium skillet over medium-high heat until crisp, 2 to 3 minutes. If there is more than about 2 teaspoons of fat in the pan, discard the excess. Add the garlic and cook over medium-high heat until aromatic, about 30 seconds. Stir in the wine, then add the clams and cook over high heat, shaking the pan occasionally, until the clams have opened, 3 to 5 minutes. (Cooking time will depend on the size of the clams and the thickness of their shells.) As the clams open, transfer them to a bowl with a slotted spoon. Discard any clams that do not open.

Pour the pancetta and cooking liquids from the skillet over the pasta. Add the Parmesan cheese and season generously with pepper. Toss well and taste the pasta for seasoning, adding salt to taste. Arrange the pasta in individual shallow bowls, top with the clams and serve.

Servings Per Recipe: 2