Pasta with Clams

Restaurants may trick you into thinking that this is difficult, but it's not. One of the many perks about living in New York is the fresh, local seafood. Littleneck clams are really easy to get here, and are usually very very fresh. In this dish, they're tossed with sautéed pancetta,  tons of garlic, a little shallot, and regular fettuccine for a simple, delicious pasta dish. 

HOW TO:

Rinse the clams well. Ina Garten says a tablespoon of flour in the water helps release some of the sand - couldn't hurt. Mince about 1 head of garlic and chop 1 medium shallot finely and 1 finger thick slice of pancetta into small cubes. Sauté the pancetta until crisped. Add the garlic and shallot until slightly caramelized. Season with salt and pepper. Deglaze with a quarter to half a cup of dry white wine. Toss in the clams and stir until well coated. Cover the pan until the clams start opening, about 4-8 minutes. Meanwhile, cook the pasta per directions (most Italian noodles work well with this dish). When the clams are all opened, throw in the cooked pasta along with some pasta water if the sauce is dry. Toss together well. Garnish garnish with red pepper flakes, parmesan, and parsley.