Barilla Cellentani with carrot top pesto, bacon lardons, and little neck clams.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Barilla and FOH.
Cellentani
INGREDIENTS
- 1 lb. box Barilla Cellentani pasta
METHOD
- Follow box instructions.
- Cook until al dente.
Clams
INGREDIENTS
- ½ lbs. Clams
- 1 clove Garlic, chopped
- 6 oz. Bacon lardons
- 1 cup White wine
METHOD
- Render bacon lardons, remover fat.
- Saute garlic, add clams, and deglaze with white wine.
- Cover until open.
Pesto
INGREDIENTS
- 1 cup Carrot tops
- 1 cup Basil
- ¼ cup Pine nuts
- ¼ cup Lemon zest
- 1 tbsp. Garlic
- 1 tbsp. Chile flake
- 1 cup Bacon fat
METHOD
- Blend in food processor. Season to taste.
- Garnish with Parmesan.
