Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!
Wood Fired Clams & Fresh Pasta
- 2 lb little neck clams
- 2 tbsp Saica Sicilian Extra Virgin Olive Oil
- 4 oz pancetta, diced
- 2 shallots, peeled, sliced
- 2 cloves garlic, crushed, sliced
- Plowboys BBQ Fin & Feather
- 1/2 cup white wine
- 1/2 cup pasta water
- 1/4 cup vegetable stock
- 8 oz fresh cavatelli pasta (recipe below)
- 1/4 cup parmigiano reggiano, finely grated
- juice of 1/2 a lemon
- 1/4 cup basil, chiffonade
- 1 baguette, sliced, for serving
For the Fresh Semolina Pasta:
- 3/4 cup Caputo Semola Semolina Flour
- 3/4 cup all purpose flour
- 10 tbsp water
To make the pasta dough, combine the Caputo Semola Semolina Flour and all purpose flour and whisk. Turn out onto your work surface. Create a well in the center of the pile. Add the water to the center of the well. Using a fork, begin to incorporate the flour from the edges of the well. When a wet dough is formed, use a dough scraper to chop the mixture together. Press with your hands to form a shaggy dough bag. Begin kneading the dough, folding it back over itself and rotating. Continue kneading this way until a smooth ball of dough is formed, about 10-15 minutes. Wrap in plastic and set aside for at least 30 minutes.
Place the clams in a bowl of cool water. Let them soak for 20-30 minutes. Strain off the water and repeat the process at least once more.
Build a fire in the center of the deck of the Clementi Wood Fired Oven. When the initial logs have burned down, insert the fire grate and slice the fire off to the left side of the deck. Continue to feed the fire to maintain a 500ºF temperature. Brush excess coal and ash off to the fire side of the deck.
To form the cavatelli pasta shape, cut rectangular pieces of the dough and roll into pencil sized rods. Slice the rods into 3/4” pieces. Press your thumb into each piece and push away from you, rolling the pasta into a hot dog bun shaped piece of pasta. Repeat until you have 8 ounces of cavatelli.
Place a Lodge 12” Cast Iron Skillet in the oven to preheat.
Cook the cavatelli in boiling salted water for 8 minutes. The pasta should be tender, but still have a bite to it. Strain and toss in olive oil. Set aside.
You might also enjoy: Grilled Shrimp Po’ Boy
Add the Saica Sicilian Extra Virgin Olive Oil to the hot skillet, as well as the pancetta and shallots. Cook with the door on the oven, until the pancetta is browned and shallots are tender, stirring occasionally with a wooden spoon to prevent scorching. Add the garlic and cook 30-60 seconds.
Add the clams, Plowboys BBQ Fin & Feather seasoning and wine to the skillet. Cook with the door closed until the wine is reduced by half, about 5 minutes. Add the pasta water and vegetable stock. Cook until all clams have popped open, about 5 minutes more.
Add the pasta to the skillet and cook a few minutes longer to warm and soften the pasta. Remove from the oven.
Stir in the Parmigiano-Reggiano, lemon juice and garnish with the fresh basil. Serve the Wood Fired Clams & Fresh Pasta in bowls with baguette slices.