This pasta dinner collection serves 2-4 and features premium Galician Razor Clams. Check out cooking suggestion below, too!
Each collection includes:
- Radiatore pasta: Zelli makes Organic Durum semolina pasta. 16oz box
- La Narval's Galician Razor Clams: Long and slender with a delicate bite, they come packed in purified seawater. 3.8oz tin. Refrigerate after opening.
- Pancetta Tesa: Pork belly we cured under bay leaves, garlic, nutmeg, black peppercorns, and more. 8oz piece. Store in refrigerator.
- Crème Fraîche by Bellwether Farms: French-style cultured cream. 5oz each. Store in refrigerator.
- Picholine Olives: hand-picked, slow brined Moroccan Picholine olives have a crisp crunch with a tart, nutty flavor. 13.4 oz jar. Refrigerate after opening.
Cooking suggestion:
- Cook pasta to al dente in salted boiling water. Remember to reserve some of the pasta cooking water before draining the pasta.
- Meanwhile, cube Pancetta Tesa to the size of your preference, then render it in a large saute pan until it begins to brown. (Optional: at this point, we like tossing in a crushed clove or two of garlic and a dash of dried chili flakes.)
- Add enough pasta cooking water to cover the bottom of the pan (optional: we like using dry white wine or stock instead) and scrape up all the flavorful bits of Pancetta Tesa. Let the liquid reduce slightly and begin to thicken.
- Drain as many olives as you like, remove the pits, and give them a rough chop. Drain the clams and give 'em a rough chop. Add both to the pan and mix gently. Add more pasta cooking water (or white wine or stock) if it's dry.
- Lower the heat and add a dollop of creme fraiche at a time--swirling and stirring the pan--until the sauce reaches your desired consistency. Add a bit more pasta cooking water (or white wine or stock) if it gets too thick. Season with salt and pepper to taste.
- Add the al dente cooked pasta to the pan and stir gently so the pasta's coated with the sauce and the ingredients are distributed well.
- Plate the hot pasta and serve immediately. (Optional: if you like, top with finely chopped fresh parsley and a zest or two of fresh lemon.)