Recipe by chef Bill Briand of Fisher's at Orange Beach Marina in Orange Beach, Alabama
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
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.
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.
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.
Remove lid and add fennel, peas, and pappardelle (recipe follows). Once pasta is hot, add butter and stir. Finish with salt and pepper.
For the pappardelle:
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.
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.
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.
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.