Pappardelle Alle Vongole

• 12 ounces dried pappardelle package of, or any long pasta
• 1/4 cup olive oil
• 1/2 cup pancetta chopped
• 2 shallots sliced thin
• 5 garlic cloves chopped
• 2 pounds littleneck clams fresh, well cleaned
• 1 tablespoon fresh rosemary chopped
• 1/4 teaspoon crushed red pepper
• 1 teaspoon lemon zest
• 3/4 cup dry white wine
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• chopped parsley Garnish with

1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.
2. Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.
3. Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just "al dente".
4. Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn't open.
5. Plate and garnish with parsley. Serve immediately. Serves 4.

pasta, olive oil, pancetta chopped, shallots, garlic, littleneck clams fresh, rosemary, red pepper, lemon zest, white wine, heavy cream, parmesan cheese, parsley

Taken from www.yummly.com/recipe/Pappardelle-Alle-Vongole-1669757 (may not work)