Bucatini and Clams with Fennel, White Wine, and Thyme Breadcrumbs

• 1 1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons thyme leaves
• 1/2 spring rosemary
• 2 chiles de arbol, plus 1 teaspoon sliced
• 2 cups diced red onion
• 2 cups diced fennel
• 2 bay leaves, preferably fresh
• 1/4 cup sliced garlic
• 1 pound bucatini, spaghetti, or linguine
• 3 1/2 pounds small Manila clams, cleaned
• 3/4 cup dry white wine
• 4 tablespoons unsalted butter
• 1 lemon
• 1/2 cup sliced parsley
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Toss the breadcrumbs with 2 tablespoons olive oil and 1 tablespoon thyme.
3. Spread them on a baking sheet, and toast in the oven 8 to 10 minutes, stirring once or twice, until golden brown.
4. Put a large pot of heavily salted water on to boil.
5. Heat a very large saute pan or Dutch oven over high heat for 2 minutes.
6. Pour in the remaining 1/2 cup olive oil, swirl the pan, and add the rosemary sprig and the chiles, crumbled with your hands.
7. Let them sizzle in the oil about a minute or so, turn the heat down to medium, and add the onion, fennel, bay leaves, and remaining tablespoon thyme.
8. Season with 2 teaspoons kosher salt and 1/4 teaspoon pepper.
9. Cook 3 minutes over medium heat, stirring often.
10. Add the garlic, and continue cooking another 3 to 4 minutes, until the vegetables are translucent and soft.
11. Drop the pasta in the rapidly boiling water.
12. Add the clams to the vegetables and toss to coat well.
13. Add the wine and cover the pot.
14. Cook until the clams open, about 5 minutes or so.
15. (After a couple of minutes, lift the lid, gently stir the clams to help distribute the heat, and re-cover the pan.)
16. When all the clams have opened, remove the pan from the heat and use a slotted spoon to transfer the clams to a roasting pan or baking sheet.
17. when theyre cool enough to handle, take half of the clams out of their shells and set aside.
18. (If you like, you can skip this step and serve all the clams in their shells.)
19. Discard any unopened clams.
20. When the pasta is al dente, reserve 1 cup of the cooking water, and then drain the pasta.
21. Return the pan to medium-high heat, and add the pasta to the vegetables, tossing the noodles well.
22. Cook 3 to 4 minutes, to reduce the juices and coat the pasta.
23. If the noodles seem dry, add some of the reserved pasta water.
24. Add the butter, a big squeeze of lemon juice, the sliced chile, shucked clams, parsley, and 1/4 teaspoon salt.
25. Toss well and taste for seasoning.
26. Arrange the pasta on a large warm platter and spoon the clams still in their shells over the noodles.
27. Sprinkle the breadcrumbs on top.
28. This pasta needs to be made to order.
29. Although you can grind and toast your breadcrumbs, dice your vegetables, and clean the clams ahead of time, most of the work is at the last minute.
30. To clean the clams, soak them in cold water for 10 minutes, tossing them every few minutes or so.
31. If the clams are very sandy, add a small handful of cornmeal or a splash of milk to the water, to encourage them to spit out the sand.
32. The pot you choose for this dish needs to be large enough to accommodate the clams and the noodles.
33. If you dont have one large enough, make this dish in two pots, splitting the ingredients accordingly.

fresh breadcrumbs, extravirgin olive oil, thyme, rosemary, arbol, red onion, fennel, bay leaves, garlic, bucatini, manila clams, white wine, unsalted butter, lemon, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/bucatini-and-clams-with-fennel-white-wine-and-thyme-breadcrumbs-390896 (may not work)