What do you get when you mix rigatoni with crispy pancetta, chopped clams, puréed fennel, and a smattering of fresh parsley? Chris Fischer’s undeniably delicious riff on pasta vongole. This recipe, from Fischer’s Beard Award–winning cookbook, The Beetlebung Farm Cookbook, is one of our favorite ways to highlight the mildly sweet and briny flavor of fresh-from-the-sea clams. Topped off with toasted homemade breadcrumbs for crunch, freshly cracked pepper for heat, and a swirl of top-notch olive oil for richness, this dish will bring out the New Englander in all of us. Get the recipe.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
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