Vongole with Pancetta

I was intrigued by PutneyFarms’s combination of clams with bacon, so I decided to give this a try even though I had never heard of this in Italy. Of course I did have to Italify things slightly by using pancetta rather than bacon and parsley rather than thyme. The combination of vongole with pancetta worked well: the tastes complement each other. It is nice to serve with crusty homemade bread to soak op the juices, although those turn out quite salty. This dish has a lot of taste for the small amount of work involved. Ingredients For 3-4 servings as an … Continue reading Vongole with Pancetta

Home-made Bigoli alle Vongole

Two years ago we visited the city of Mantova in northern Italy and loved the Bigoli alle Vongole we had at Trattoria Cento Rampini. I was used to making pasta alle vongole with dried linguine or spaghetti, but really liked it made with bigoli. Bigoli are thick hollow spaghetti, made by extrusion. I am not sure if Cento Rampini used fresh or dried bigoli and whether theirs included eggs or not. During the same trip to Italy I picked up my own pasta extruder, so I’ve made bigoli alle vongole and other dishes with extruded pasta since. I like to … Continue reading Home-made Bigoli alle Vongole