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Cedar Key Clam Pancetta Pasta



For the clams

3 pounds clams, washed

2 bulbs fennel, sliced

2 tablespoons extra-virgin olive oil

Salt and pepper

1 cup diced pancetta

1/2 cup white wine

2 cups English peas

1 batch pappardelle pasta

3 tablespoons butter

For the pappardelle pasta

1 cup all-purpose flour, plus more for rolling out dough

1/2 teaspoon extra-virgin olive oil

1/2 teaspoon kosher salt

15 egg yolks


  1. Preheat oven to 375 degrees.
  2. Toss fennel with 1 tablespoon oil, season, and lay on sheet pan. Roast for about 7 minutes or until golden brown.
  3. Render pancetta in sauté pan set over medium heat until crispy. Remove from fat, and leave to drain on paper towel.
  4. In large sauté pan, heat remaining 1 tablespoon oil over medium-high heat. Add clams and rendered pancetta, then deglaze with wine. Cover and steam until clams open.
  5. Remove lid, add fennel, peas, and prepared Pappardelle. Once pasta is hot, add butter and stir. Finish with salt and pepper.

For the pappardelle pasta:

  1. Run stand mixer fitted with hook attachment on low speed, and add our, oil, and salt. Slowly add yolks, 1 or 2 at a time.
  2. When dough comes together and starts to pull from the sides of mixer, turn mixer off and form dough ball. Wrap dough well in plastic and let rest for 1 hour.
  3. After resting, divide dough into 4 equal parts. On lightly floured surface, roll dough to 1⁄4-inch thick. Continue process with pasta machine, beginning at highest thickness and rolling until 3 or 4 on pasta machine thickness dial. Cut to 1-inch width and keep length of pasta sheet.
  4. Bring salted water to boil in large pot. Prepare an ice bath.
  5. Blanch noodles until tender (1 to 2 minutes) then plunge in ice bath immediately and drain.
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