Spaghetti with Clams, Pancetta, and Fennel (Vongole Variation)

Ingredients

• 200 g spaghetti
• 800 g fresh littleneck clams, scrubbed
• 80 g pancetta, diced
• 1 small fennel bulb, thinly shaved, fronds reserved
• 4 cloves garlic, thinly sliced
• 1 tsp chilli flakes
• 150 ml dry white wine
• 2 tbsp extra-virgin olive oil
• 20 g unsalted butter
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp lemon juice

Instructions

1. 1

   Soak clams in a bowl of cold salted water for 20 minutes to purge any sand. Drain and rinse.

2. 2

   Cook pancetta in a wide, deep skillet over medium heat until crispy. Remove with a slotted spoon and set aside. Pour off excess fat, leaving 1 tbsp.

3. 3

   Add olive oil, garlic, chilli flakes, and fennel to the pan. Sauté over medium heat for 3–4 minutes until fennel softens slightly.

4. 4

   Increase heat to high. Add the clams and white wine. Cover tightly and steam for 4–5 minutes, shaking the pan once or twice, until all clams have opened. Discard any that remain shut.

5. 5

   Cook spaghetti in heavily salted boiling water until al dente. Reserve 150 ml pasta water and drain.

6. 6

   Add pasta to the clam pan. Add butter and toss vigorously with pasta water to emulsify the sauce.

7. 7

   Stir through pancetta, parsley, and lemon juice. Taste and season. Serve immediately garnished with fennel fronds.