[Zana]

Clams With Pumpkin and Pancetta

Adapted from Jimmy Bradley

Time: 30 minutes

8 to 10 ounces pumpkin or winter squash (2 cups), in medium dice
Salt and pepper to taste
3 ounces pancetta ( 3/8 cup), in small dice
1 tablespoon canola oil
3 cloves garlic, thinly sliced
2 pounds littleneck clams in shells, washed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
Pinch of red pepper flakes
1/2 cup white wine
2 tablespoons chopped Italian (flat-leaf) parsley
2 cups frisée, washed.

1. Blanch pumpkin in salted boiling water for 45 seconds. Remove, and let cool on a sheet pan. In a skillet, crisp pancetta over medium-high heat, stirring occasionally, for 5 minutes or until golden, and reserve on paper towels.

2. Heat oil in a large casserole over high heat, then add sliced garlic, and cook for 1 minute or until just golden. Add clams, thyme, sage, red pepper flakes, pumpkin and pancetta. Toss to incorporate all ingredients. Deglaze the pan with wine and 1/2 cup water, cover and simmer 5 minutes or until clams open and pumpkin is soft. Add parsley, and season broth with salt and pepper to taste.

3. Place a small amount of frisée in each of 4 bowls. Divide clams and broth evenly among them. Serve with grilled bread.

Yield: 4 servings.

Copyright 2003 The New York Times Company |

Moderator - please move to pumpkin thread, sorry I put it in the wrong one.