The City Magazine Since 1975

Bucatini with Clammer Dave's Verdicchio-braised Vongole, Goat Butter, & Grilled Mortadella

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1½ lbs. dried bucatini or spaghetti
1/2 lb. mortadella, cut into half-inch thick slices, grilled, and diced into half-inch cubes
1/2 lb. goat butter (substitute with unsalted butter)
3 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 750 ml. bottle white wine (preferably verdicchio from the Le Marche region of Italy)
80 small clams
1/3 cup chopped flat-leaf parsley


Cook the pasta in boiling salted water according to the package directions, until al dente. Grill the mortadella, just enough to impart smoke flavor from the grill (the mortadella is cured), approximately two minutes on each side.

Melt the goat butter in a large, deep sauté pan over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft but not brown, four to six minutes. Add the wine, increase heat to medium-high, and cook until the wine has reduced by half, another four to six minutes. Add the clams, cover, and cook until the clams steam open, five to eight minutes.

Remove clams to a separate bowl (discard any that did not open) and add strained, cooked pasta to the sauce. Add parsley and mortadella and toss to combine.

Divide the pasta into bowls. Top with the clams in their shells.