Pancetta and Clam Pasta

Dear Universe,

Sometimes a girl needs pasta. A big plate of the stuff.  And while the pasta is boiling some garlic, pancetta and finely diced onion should be cooked in some olive oil until it smells mellow and sweet. A bottle of dry sherry should be opened. A splash in a glass for the girl and another for the pot. The pancetta and the sherry should get to know each other for a minute or so and then a couple of handfuls of clams join in, along with the smallest amount of water.

The lid goes on, a plate is removed from the cupboard. The clams steam and open in their brine scented bath.

Four or five minutes later, the girl has finished her mouthful of sherry. The clams are stirred and cracked pepper, a squeeze of lemon and lots of finely chopped parsley is introduced before the pasta is drained. In goes the pasta and the sherry glass topped up.  The pasta sucks up the liquid from the bottom of the pan – salty with hints of the ocean – before being placed on the plate. The table should be set for one with an empty bowl on the side.  The girl should eat the pasta, drink her glass of sherry and make a big pile of empty sucked shells.

Sometimes a girl needs pasta.  A big plate of the stuff and nothing else.

Tagged as: clam, pancetta, pasta, recipe, sherry