As a Northerner, I always thought you could ONLY cook with New England Calms. Sarasota Seafood Market taught me that cedar Key has plenty of sweet hard shell clams-almost as good as those Boston Steamers! Of course, I am using Pepperonata Pasta as well, fresh linguini or any pasta that is long and thin will do to capture the garlic flavor of this dish.
Clams Casino Pasta (Adapted from Cuisine Light)
Makes 4 servings
Ingredients
For the pasta:
Cook 8 ounces fresh pasta
4 strips center-but bacon diced
1 red pepper diced
1/3 cup chopped shallots
2 Tbsp. minced fresh garlic
½ Tso. Crushed red pepper
½ teaspoon dried oregano
Deglaze’ ½ cup white wine
½ bottle clam juice
A box chopped tomatoes, drained
2 pounds little neck clams- cedar key clams from Sarasota Seafood ( about 32 clams, scrubbed
Fresh lemon juice
For the topping:
¼ cup fresh bread crumbs
¼ cup Parmesan
¼ cup chopped parsley
Lemon zest
Directions
- Cook the pasta as directed-drain. Cook bacon and drain on paper towel- bacon should be crisp.
- Add bell peppers, shallots , garlic, pepper flakes and oregano to drippings in pan. Cook for about 5 minutes. Deglaze with wine until wine nearly evaporates.
- Stir in clams juice and tomatoes. Simmer 10 minutes- add clams and simmer covered until clams open, about 15 minutes. Season clams with lemon juice pour sauce and clams over pasta.
- For the topping add bread crumbs, parmesan, parsley, lemon zest and bacon- sprinkle on top and serve.
