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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Cellentani

INGREDIENTS

  • 1 lb. box Barilla Cellentani pasta

METHOD

  1. Follow box instructions.
  2. Cook until al dente.

Clams

INGREDIENTS

  • ½ lbs. Clams
  • 1 clove Garlic, chopped
  • 6 oz. Bacon lardons
  • 1 cup White wine

METHOD

  1. Render bacon lardons, remover fat.
  2. Saute garlic, add clams, and deglaze with white wine.
  3. 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

  1. Blend in food processor. Season to taste.
  2. Garnish with Parmesan.


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