Clams Casino... with Pancetta and Cherry Peppers!
For 2 Person(s)
For the Clams:
- 12 top neck clams
- 2 ounces pancetta, chopped in small cubes
- 1/4 cup cherry peppers, chopped
- 2 small shallots
- 2 cloves garlic
- 1 tablespoon fresh parsley
- 1/4 cup white wine
- 4 tablespoons grated Parmigiano cheese
- 2 tablespoons extra virgin olive oil
- Saute the Pancetta for 2-3 mins until it becomes crispy. Remove from the pan and set aside.
- In the same pan add 1 Tbs of EV olive oil, the shallots, the garlic and the the peppers. Saute for about 5 mins. Add the wine and the parsley.
- Let the wine evaporate and shut the flame.
- Let everything cool off and add the Parmigiano, mix well.
- Open all the clams on the half shell and place them in a baking pan.
- Cove the top of each clam with the mix.
- Bake at 450F for about 10-13 minutes.
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