From the Table of CHVRCHES to Yours - Buccatini and Clams
Shows are back up and running and we're excited to share backstage glimpses of what Chef Kevin is serving artists from the kitchen at the Riverside.
Last night, the Riverside hosted CHVRCHES.
But, before they took the stage to perform for a packed house, they relaxed back stage with a warm bowl of buccatini and clams.
Here's an easy "home version" of what Kevin crafted last night. Hot tip: for enhanced flavor, play CHVRCHES at maximum volume while preparing.
Buccatini and Clams - Serves 4-6
What you'll need:
1lb buccatini, spaghetti or linguini
1/2 cup diced pancetta
1/4 cup chopped parsley
1 tablespoon minced garlic
1 teaspoon red chili flakes
1 cup clam juice
1/4 cup starchy pasta water
1/2 cup white wine
1 dozen fresh little neck or manilla clams
Fresh grated parmesan
What you'll do:
Fill a large pot with salted water and turn the burner to high heat. When the water comes to a boil, add the pasta. During the final minute of cooking the pasta, take a ladle and skim some of the starchy water floating at the top and set aside.
Drain the pasta, and If making ahead of time, cool pasta with cold water and coat with a little olive oil to prevent sticking.
In a large saute pan, add the pancetta and a few drops of olive oil, turn heat to medium/high. With a wooden spoon, stir the pancetta, allowing it to brown on all sides.
As the pancetta begins to turn brown, add the chopped garlic, chili flakes and half of the chopped parsley. Continue to stir with a spoon. The garlic and chili flakes are especially sensitive and won't take much to burn, so have the white wine, clam juice and pasta water at the ready.
After a minute or two of sauteing the garlic, chili flakes and parsley, add the 1/2 cup white wine and fresh clams. Allow to reduce for one minute, then add the clam juice and starchy pasta water. Cover the pan with a tight lid, turn heat to low and let the clams steam for 3-5 minutes, until they open. There may be a few stubborn clams that need a little tapping with a spoon to open.
When the clams are open, add the pasta to the pan and stir into the sauce with a pair of tongs. Add the rest of the chopped parsley. When the pasta is coated with the sauce, it's time to plate it up. Pour any sauce left in the pan over the pasta, and shave some of the parmesan right over the top of the pasta and clams.
A few nice additives: a drizzle of high quality olive oil over the top and crusty bread fresh out of the oven.
Here's a peek at the full menu and a few other items that rounded out the evening. Bon appetit!