Food Culture of the South
3 pounds clams
2 !bulbs fennel
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
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
For the clams
For the pappardelle pasta
- 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.
- Recipe by chef Bill Briand of Fisher's at Orange Beach Marina in Orange Beach, Alabama