Spaghetti with Clams, Asparagus, and Pancetta
Chef Tony Mantuano Tuttaposto Chicago, Illinois
1 pound spaghetti
¼ cup olive oil
2 ounces pancetta diced
2 tablespoons sliced garlic
2 cups trimmed and chopped asparagus
16 Manila clams, well scrubbed
1 teaspoon red pepper flakes
¾ cup shrimp or chicken stock
1 teaspoon dried oregano
¼ cup chopped flat-leaf parsley, plus 4 sprigs for garnish
6 tablespoons dry white wine
Salt and freshly ground pepper to taste
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until not quite al dente.
Meanwhile, in saucepan large enough to accommodate all the ingredients, heat the olive oil over medium heat. Add the pancetta and cook for 1 minute. Add the garlic and asparagus, and sauté for 2 minutes, being careful not to burn. Add the clams and red pepper flakes and sauté over medium heat for 1 minute. Add the stock, oregano, chopped parsley, wine, salt, and pepper. Cover and raise the heat to high. Cook until the clams open, 3 to 4 minutes. Using a slotted spoon, remove the clams from the sauce and cover to keep warm; discard any that did not open.
Drain the pasta and add the sauce in the pan. Simmer together for 1 to 2 minutes. Divide the pasta and sauce among 4 individual plates. Garnish with the reserved clams and the parsley sprigs.