Cedar Key Clam Pancetta Pasta

By: The Local Palate
Photo by Todd Douglass

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4 servings

    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 flour, plus more for rolling out dough
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 15 egg yolks

For the pappardelle:

  1. In the bowl of a stand mixer fitted with hook attachment, and add flour, oil, and salt. Turn speed to low and slowly add yolks, one or two at a time.
  2. When dough comes together and starts to pull from sides of mixer, turn mixer off and form a dough ball. Wrap dough in plastic wrap and let rest for 1 hour.
  3. Divide dough into 4 equal parts. On a lightly floured surface, roll dough to 1⁄4-inch thick. Using a pasta machine, continue to roll dough, beginning at highest thickness and rolling until you’ve reached 3 or 4 on the machine’s thickness dial. Cut dough into 1-inch-wide pappardelle noodles.
  4. In a large pot, bring salted water to a boil. Prepare an ice bath. Blanch noodles until tender (1 to 2 minutes) then plunge in ice bath and drain.

For the full dish:

  1. Preheat oven to 375 degrees. Toss fennel with 1 tablespoon oil, season with salt and peper, and lay on sheet pan. Roast for about 7 minutes or until golden brown.
  2. In a large sauté pan over medium heat, render pancetta until crispy. Using a slotted spoon, transfer pancetta to a paper towel-lined plate, leaving fat in pan.
  3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add clams and rendered pancetta, then deglaze with wine. Cover and steam until clams open.
  4. Remove lid and add fennel, peas, and pappardelle (recipe follows). Once pasta is hot, add butter and stir. Finish with salt and pepper.

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