Preheat the oven to 450 degrees F. Fill a large pot with 2 inches of water and a place a steaming basket over the top. Place the pot over high heat. Once boiling, add the clams to the basket and cover for 1-3 minutes, until just barely opened. Clams casino gets another update at NYC's All'onda, whose chef Chris Jaeckle sneaks a few Japanese touches onto his 'modern Venetian' menu. Here, the clams are broiled with pancetta and panko.
Clams Casino Pasta
Ingredients:
- 1 pound small pasta like ditalini cooked in salted boiling water until cooked and drained
- 1 cup small dice onion
- 1 red pepper small diced
- 3 cloves garlic minced
- 4 5 slices bacon chopped
- 1/4 teaspoon red pepper flakes
- 2 teaspoons dry oregano
- 1/2 cup white wine
- 1-8 ounce bottle clam juice
- 1-6.5 ounce can chopped clams
- 2 tablespoons unsalted butter
- 1 small bunch parsley chopped
- 1/4 cup pecorino cheese
Instructions:
Chris Prosperi Clams Casino Pasta Recipes
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Chris Prosperi Clams Casino Pasta Menu
In a large pot combine the diced onion, red pepper, garlic, and bacon and cook on medium-low until the onions start to brown and the bacon is cooked. Now add the red pepper flakes and oregano and stir in well. Pour in the white wine and simmer until reduced by about 1/2. Then pour in the clam juice and bring back to a simmer. Next dump in the cooked drained pasta and mix well. When it starts to simmer add the clams with the juice form the can and the butter. Simmer until thickened slightly about 2-3 minutes. To finish add the chopped parsley and cheese. Taste and adjust seasonings with salt and pepper if needed. Makes 6-8 servings.