Pasta with Clams and Pancetta
Recipe courtesy of Chef Kathy Gold of The Kitchen Cooking School
The role of women in the food industry has seen an exponential growth in recent years that can be attributed to the groundbreaking female chefs that have paved the way in decades past. Many of these pioneering women are affiliated with the philanthropic organization for women, Les Dames D'Escoffier. The organization aims to help open up the world of food and hospitality to women, who for many years were rarely found in the professional kitchen. Today, Les Dames D'Escoffier boasts over 1400 invitation-only members in 27 chapters around the world. Join Friday Arts as we attend the Philadelphia chapter's first symposium featuring hands-on cooking classes and panel discussions with influential "dames" such as four-time James Beard award winner Rozanne Gold. We speak with our local "Top Chef" contestant Jennifer Carroll and food writer Toni Tipton-Martin, demonstrating the diversity of careers women can hold in the food industry today.
Photo Credit: Flickr
- 1/2 pound pancetta, diced
- 25 to 30 little neck clams, scrubbed
- 1 pound pasta
- 2 cloves finely minced garlic
- 1/2 teaspoon dried red pepper flakes, or more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh basil leaves, torn
- 2-4 tablespoons unsalted butter
- Olive oil
- In a skillet, heat the olive oil over medium heat and add the pancetta. Cook until the pancetta starts to crisp and brown, about 3 to 5 minutes. Remove the pancetta from the pan and set aside.
- Add the clams, cover, and cook until the clams open, about 5 minutes.
- Remove the clams to a bowl and remove from shells, reserving any liquid. Reserve the liquid in the skillet.
- Cook the pasta until al dente, and drain.
- When the pasta is cooked, add the pancetta to the skillet you cooked the clams in, along with the garlic, red pepper flakes, and black pepper. Bring to a boil to thicken the liquid slightly. Add the butter and pasta, toss the pasta to heat it through.
- Add the clams, basil and parsley. Toss again, then serve.