For Herb Bread Crumbs:
1 cup panko breadcrumbs
1 Tablespoon butter, melted
1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil
1 teaspoon garlic, minced
1 Tablespoon fresh Italian parsley, minced
For Clams Pasta:
1 Tablespoon kosher salt
1/3 pound linguini
1 teaspoon Pompeian Smooth Extra Virgin Olive Oil
1/2 cup pancetta
1 Tablespoon garlic, minced
1 pound littleneck clams 8-12, rinsed really well to remove any grit
1/3 cup white wine
2 Tablespoons butter
Pompeian Robust Extra Virgin Olive Oil
- In a skillet, combine the breadcrumbs, butter, Pompeian Smooth Extra Virgin Olive Oil and garlic. Cook over medium-low heat until bread crumbs become toasty and browned. Remove from heat and add in the chopped parsley.
- Bring a large pot of salted water to a boil. Add linguini to boiling water and cook until slightly underdone. Meanwhile, place a large saucepan over medium-low heat, and add olive oil and pancetta. Cook for 5-6 minutes to let the fat render and pancetta crispy. Add the garlic and cook for 2 minutes making sure the garlic doesn’t brown. Sauté gently, reducing heat if necessary so garlic does not brown.
- Add clams and white wine, and cover. Let cook for 3-4 minutes until clams open up. Add in the hot drained pasta, and butter. Cover, and shake the pot gently. Allow to simmer for 2 minutes.
- To serve, garnish with the herbed breadcrumbs and a drizzle of Pompeian Robust Extra Virgin Olive Oil.