Yields:
2 Servings
Difficulty: Easy
The perfect Appetizer for when you want to show off your cooking talent.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat 1 Tbsp. Oil in a large skillet over medium. Add Pancetta and cook stirring occasionally until brown and crisp for 5 to 7 minutes. Add sliced Garlic and cook stirring often until Garlic is golden around the edges about 1 minute. Reduce heat to medium-low and add Sweet Onion and chopped Fennel. Cook stirring occasionally, until softened and Onion is translucent for 6 to 8 minutes. Add Lemon Zest, Bay Leaf, Ground Fennel, 1/2 cup Wine and a pinch of Salt. Increase heat to medium-high and cook stirring occasionally until Wine is mostly reduced but mixture is still a little bit saucy for about 3 minutes. Transfer soffritto to a medium bowl discard Lemon Zest and Bay Leaf. Wipe out skillet.
- 2. Heat 2 Tbsp. Oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brownfor about 1 minute per side. Transfer to paper towels to drain. Cut 1 Garlic Clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
- 3. Heat 1 Tbsp. Oil in same skillet over medium. Crush remaining Garlic Clove with the side of a chef’s knife and cook stirring often until it begins to turn golden for about 1 minute. Add Clams, Soffritto and remaining 1/2 cup Wine. Increase heat to medium-high and bring to a boil. Cook uncovered, until liquid is reduced by half and clams are open (discard any that do not open) for about 5 to 7 minutes. Add Parsley and Fennel fronds and cook 1 minute longer. Taste and season with Salt if needed.
- 4. To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
