So, most importantly, don't buy or cook clams that are wide open and refuse to close when prodded, because they really are dead and could make you sick. The only clear sign of a dead clam is a clam that's gaping open. A clam that's closed tight is a live clam fighting a respectable-but futile-battle. Serve immediately with more breadcrumbs passed at the table.Second, there's a bit of folk wisdom out there that claims you shouldn't eat a clam that refuses to open during cooking. Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it. Season the pasta with a little salt, if desired, and a healthy grind of black pepper. Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry. Remove about 1/2 cup of the pasta cooking water and reserve drain the linguine and toss it in the skillet.

Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot. Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute. Let it simmer until nearly evaporated, about 1 minute. Increase the heat to medium-high and pour in the wine. Stir in the garlic and red chili flakes and cook for about 2 minutes more. Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes.

Transfer to a small bowl using a slotted spoon and set aside. Cook, stirring frequently, until golden brown and crisp.

Return the skillet to medium heat and add the remaining olive oil and the pancetta. Wipe out the skillet.ĭrop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions. Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside. Add the panko and cook, stirring, until golden brown, 2 to 3 minutes. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Bring a large pot of water to a boil and salt it generously.

Davies clam casino recipe