Food Network: Spaghetti with Oven Baked Clams

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Spaghetti with Oven Baked Clams
Recipe courtesy Tyler Florence

Ingredients
Clams:
40 littleneck clams, well scrubbed
1/4 cup extra-virgin olive oil, plus more for drizzling
10 garlic cloves, smashed with the back of a knife
1/4 pound pancetta, small dice
2 dried red chiles
Handful fresh basil leaves
1/4 cup white wine
2 pints cherry tomatoes,(yellow and red), stemmed
Freshly ground black pepper
1 pound spaghetti

Instructions
Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a
stiff brush under cold running water and discard any that are open. Put a medium
roasting pan over 2 burners.

Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta
renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of
pepper and toss that all together. Transfer pan to oven and roast until the clams
open, about 10 minutes. While the clams are cooking, drop the pasta into the water
for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss
with clams. Garnish with fresh basil leaves, freshly ground black pepper and a

drizzle of extra-virgin olive oil.