Spaghetti with Oven Baked Clams
Ingredients
- 40 Littleneck Clams
- ¼ cup extra virgin olive oil plus more for drizzling
- 10 cloves garlic smashed with back of a knife
- ¼ pound pancetta diced
- 1 tbsp red pepper flakes
- fresh Italian parsley
- ¼ cup white wine
- 2 pints cherry tomatoes
- freshly ground black pepper
- 1 pound spaghetti
Instructions
- Preheat oven to 400℉.
- Bring a large pot of salted water to a boil.
- In a medium roasting pan, add olive oil, garlic, pancetta, red pepper flakes, and parsley; cook until pancetta renders, 3-4 minutes.
- Add the clams, wine, tomatoes and a good amount of pepper and toss together.
- Transfer pan to oven and roast until the clams open, about 10-20 minutes, depending on clams.
- While the clams are cooking, drop the pasta into the water for 8 minutes or until pasta is cooked. Drain.
- Place pasta in large bowl and toss with clams.
- Garnish with parsley, black pepper, and a drizzle of extra virgin olive oil.