LINGUINI IN CLAM, PANCETTA AND MUSHROOM CREAM
3 tablespoon olive oil
1 large onion, chopped
5 large garlic cloves, chopped
6 ounce pancetta, diced
8 ounce mushrooms (any combo), sliced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
½ cup dry vermouth (or dry white wine)
1 ½ cups heavy cream
1 pint grape or cherry tomatoes, cut in half
1 pound fresh chopped clams
1 pound linguini pasta, cooked barely al dente (the pasta will continue to cook in the sauce)
½ cup fresh flat leaf parsley, chopped (plus more for garnish)
¾ cups grated parmesan cheese (plus more on the side)
Heat olive oil in a large skillet with sides over medium high heat. Sauté onions, garlic, pancetta, and mushrooms for 5-7 minutes, stirring frequently, until soft, fragrant, lightly browned and caramelized.
Add the salt, pepper, Italian seasoning, and thyme to the pan. Stir to combine and cook for 2 minutes to let the flavors combine.
Add the vermouth and heavy cream to the pan and cook for 2-3 minutes to a light boil, stirring frequently. Add tomatoes and clams and cook for 4-5 minutes more allow the sauce to reduce, tomatoes to blister, and chopped clams to cook through. Sauce should be thick enough to coat the back of a spoon.
Add the pasta, parsley, and parmesan to the pan and toss to coat cooking for 3 more minutes, tossing to combine, and to let the pasta bathe in the sauce and get fully coated.
Serve pasta with sauce, garnished with extra parsley and parmesan. Put on stretch pants or loose-fitting pajamas because you are going to want to go back for 2nd’s and 3rds! Comfort food coma approaching…