Taking the time to cook out and concentrate each wave of ingredients (slowly rendering the pancetta, gently toasting the garlic, and letting the tomatoes get concentrated and jammy) puts three pots’ worth of flavor in one.
Ingredients
4 servings
3
2
1
4
¾
1
24
4
Preparation
Step 1
Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
Step 2
Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.
Step 3
Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.
Step 4
Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.
Leave a Review
Reviews (16)
Back to TopEasy and delicious. I’ve accidentally left the eye on after we served the meal. We ended up preferring the excess that had cooked 10 minutes longer. It’s a great recipe and I’m sure I’ll make it again. Personally, I prefer clams in a white sauce, but my husband thought this was the best ever. The fresh basil garnish is an absolute must.
Anonymous
Chattanooga TN
7/19/2021
I have come back to this time and time again - just so delicious.
Samantha
San Francisco
3/1/2021
Amazingly simply dish with lots of great flavor!
Lisa M.
Providence, RI
2/2/2021
Made this last night for our NYE dinner and it was delicious! I was worried that it wouldn’t be salty enough since there’s no salt but the bacon (sub for pancetta) flavored it perfectly. I could have licked my bowl clean and saved myself the dish washing. That’s how good it was!
Vanny
California
1/1/2021
F me, this was so good. This was so easy and tasted amazing! Thanks Chris!!
Anonymous
Vancouver
5/11/2020
This was one of the most memorable meals I've made in a while. Seriously, so delicious. Serve with a red wine and Dean Martin for the ultimate red sauce vibes. Can't wait to make it again!
alizarae
New York
4/23/2020
Thank you, Chris Morocco! This is unquestionably the most delicious seafood pasta dish I’ve ever cooked and among the very best I’ve ever eaten. I didn’t have pancetta, so we used bacon, but I’m sure it didn’t hurt that the clams were dug on Sunday morning.
nschmi
Boothbay Harbor, ME
4/15/2020