Line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.Slide a sharp knife under each clam to loosen it from the bottom shell.Once the clams are cool enough to handle, twist off the top shell and discard.Remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!.Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.Please feel free to steam the clams in batches if they don’t all fit in your pan.Arrange the clams in your largest skillet in a single layer.

Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.

Drain excess fat, roughly chop, and set aside.

Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Add the reserved pasta water to create a loose sauce. Add the pasta to the skillet and toss in the sauce. Remove the clams to a bowl, discarding any unopened clams. Cook until all the shells have opened, 2 to 3 minutes. Cover the skillet with a lid and shake gently. Deglaze with the white wine and add the cockles. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Cook, stirring often, until browned and crispy, about 8 minutes. Put the olive oil and bacon in a large skillet over medium heat. Drain well, reserving 1/2 cup pasta water. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Stir in the Parmesan.įor the pasta: Bring a large pot of salted water to a boil. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. For the topping: Heat a small skillet over medium heat.

Cosimo's clam casino recipe