Tyler Florence's Spaghetti with Oven Baked Clams | Tyler's Ultimate | Food Network

my ultimate spaghetti and clam starts out with little neck clams right and i'm going to use like a really great pan that i love to cook with and that's my turkey roaster then we're going to add some extra virgin olive oil to this and just kind of let the pan warm up for a couple minutes right but the first ingredient other than the olive oil it's going to go in is a pancetta all right i've got my pancetta in the freezer all right so it's a lot easier to slice all right when it's nice and cold sometimes when you leave it at room temperature it kind of kind of flops all over the place so i want to get a really good dice out of it so i'll throw it in the fridge for in the freezer for you know a good 20 minutes before i'm ready to cut it and just cuts up in perfect little cubes so we cut it in three pieces right and then cut the slices and the sticks and then cut the six into cubes it's a great combination with clams all right so we've got our pancetta we're going to throw this in the bottom of our pan we've got a little bit of smoke here which is great all right which means we're going to sear our pancetta bits all right we're going to get some really good flavor out of these guys and just kind of let it go for a couple minutes all right smells good already okay so we're going to do is we'll take two heads of garlic all right we're just going to crush them and take all the cloves out and we're just going to take the garlic add it right to the saute pan and we're going to begin to toast the garlic you want to cook garlic nice and slow it actually contains quite a bit of sugar which means it burns really quickly take a spoon gonna stir the whole thing together make sure all the bits of pancetta and the garlic are getting to know each other real well find the bottom now i've got about two pounds of clams here which are plenty for four people here now i've got these are like little neck clams all right they picked it from the market today and this is a perfect size to use now there's little neck clams and there's one size a little bigger than this called a cherry stone anything in between these two sizes are perfect for this particular dish all right so i take these guys i'm just going to throw them right in now we wash them we scrub them really well with a brush okay and before we toss them in we're going to take a look at them and you just want to make sure you go through them once give them a little tap all right they're all should be closed if any of them are open throw it into the garbage can before you cook that with everything else okay so you got this guy here all right throw it right into the pan gonna give it a good toss all right so that's gonna be the base now the pancetta and the heat from the olive oil are gonna start to crack the clams open just a little bit i've also got some great cherry tomatoes they got some red cherries and some yellow cherries it doesn't have to be two colors could be one all right anything in this family is gonna be perfect for this all right we're taking just make sure we give them a good little rinse before we throw them in all right drop it into a colander just like that give me give them a quick little rinse toss them around all right got tomatoes got a little bit of white wine all right we're going to take the tomatoes just going to throw them right on top all right and those are going to cook with all the other flavors the chilies the garlic the pancetta we're going to splash a little bit of white wine just to give the clams a little bit of steam and kind of help them open maybe a half a cup of white wine then add a little bit of extra virgin olive oil to this just so it's nice and rich all right we're gonna throw this into the oven at 375 degrees now when the clams are ready it's always seems to be a different time it's somewhere between like 20 and 25 minutes because the clams will open up at different rates now when you when a clam gets plunked out of the ocean it goes and soaks up a little bit of ocean water right well now when you cook it it's going to release the ocean water into the bottom and all those great pan drippings so we want to make sure they all open up so if they're not open just put it back in the oven for a couple more minutes and you'll be great very cool all right so that's going to go in okay the clams smelled good already i got a pound of pasta okay we're going to pop that off and we're gonna we have a gallon of water simmering away back here and then when the italians make pasta uh they really believe the water should taste like the ocean so a nice big handful all right of good kosher salt we're gonna throw that in all right i've got a pound of pasta a gallon of boiling water you're gonna make sure you've got lots of water to cook the pasta in all right and just let that go all right we take our pasta a pound pasta gallon of water a lot of salt okay because when the italians make pasta they really believe that the water should taste like the ocean so you want to be a little liberal that because pasta has a flavor it has a taste it's made with eggs you know you can actually taste that if you season the water so dump this whole thing out when people are making pasta they think you have to put olive oil in the water and what you want to do is put olive oil when it comes out and sprinkle it right on top all right so it's not going to stick together we've got clams we got pancetta cherry tomatoes and olive oil how bad can that be all right then we've got some spaghetti just came out of the water we tossed a little bit of olive oil so the noodles just kind of fall apart right into the bowl and this is how i present the entire thing now we take all this great flavor they've roasted together the clams the cherry tomatoes all that great broth and this is something i like to really kind of save until the guests come over because i think it's really kind of impressive it's one of those things i call culinary pyrotechnics and i was like wow look at all the clams coming out of the oven all right then we're going to finish it up a little bit of fresh basil right on top just to give a little bit of color and a fresh little herb pop right at the end just kind of sprinkle on the top and we're going to finish off a little bit of extra virgin olive oil and you've got delicious meal all right finish up just like that you

Channel: Food Network

Views: 28,030

Keywords: food network, food, fn, eat, easy recipe, food network recipes, best, tyler's ultimate, tyler florence, home cooking, homemade, cooking at home, ultimate recipe, dinner at home, best recipe, tyler florence recipe, Spaghetti with Oven Baked Clams, Spaghetti, Oven Baked Clams, clams, Spaghetti with Clams, dinner ideas, seafood, pasta dish, pasta, fresh clams, crispy pancetta, cherry tomatoes, littleneck clams, pancetta, pasta dinner, family dinner, weeknight dinner, ultimate recipes

Id: amuTt98BB3A

Length: 6min 2sec (362 seconds)

Published: Tue Aug 31 2021