Ken's Vongole Boul or Fetticini

Ok as I said previously, Pre-heat oven to 350 Degrees F.

Next get a cookie sheet out and tear your sourdough boul (bowl) into chuncks, bitesize well depends how big your mouth is, i like large chuncks I suppose.

Drizzle these chunks with Extra Virgin Olive Oil and place into the pre-heated oven.

Place a non-stick skillet on the burner over high heat to get it nice and hot and place your 2 Tblsp of Olive Oil in the pan.

When the pan is HOT toss in your red pepper flakes as many as you want I usually use about 1/4-1/2 tsp. but if you like hot by all means heat it up it goes great with this meal.

At the same time you are tossing in the pepper flakes squirt in about a tblsp. of Anchovie Paste into the oil and let it sizzle.

Open your cans of Clams, and once your paste has basically dissolved into your oil add the juice from the clams but reserve the clams for later. If you like extra sauce by all means buy some Clam Juice in a Jar and pour the amount you want but this is the time you let the sauce reduce for the first time and start one of the many layers of this sauce.

While the sauce is reducing get out a bottle of good wine that you would drink of course we know this by now. Also throw two or more if you like tblsps of butter in a small prep bowl.

Add small amount of Zest not quite half of the zest of a lemon to the butter and then just squirt about half of the lemon into the butter too and set next to the sauce.

When you notice the sauce has reduced by half and has thickened to a nice consistancy, add in wine and start the next layer to the sauce.

When your sauce basically will coat the back of a spoon you add the clams just to heat through.

While the clams are heating through and your bread is toasting nicely in the oven get out a large bowl or a med size bowl depends how much you are going to serve yourself or if you are going to share.

Grate Parm over the bowl you are going to serve in and by all means the more you add the better this sauce gets I love a lot of parm on this sauce.

As your sauce looks good and your clams have heated through take off the heat and throw in the butter, zest and juice that you put to the side and let it start to melt.

Take your bread out of the oven and just dump it into the bowl ontop of the parm.

Take your sauce and just dump it over the bread and let it start absorbing this luscious liquid.

Stir all together and DIVE IN HEAD FIRST....oh yeah almost forgot if you are sharing throw on your parsley but if your like me dive in and go to another place in time.

This is basically my version of Fetticini Ala Vongola I believe is how you spell it however I learned some secrets from working in an Italian Restaurant however I have made tons of changes myself from what they do.

This is so good and I hope that you try it out, it is super simple and super good I think you will be making it once a week. The clams just stay perfect and don't get rubbery at all and if you have the budget to have baby neck clams by all means throw them into the sauce and use them instead of the cans as I do. But I have had it both ways and beleive me there really isn't much difference although it is fun to slurp the juice out of those shells.

I hope you enjoy, happy living and I love you do death I feel like your best friend and I talk to you while I am cooking all the time. I hope you hear me..... "Can you hear me Nigella??"

Kenneth Bagley

Ok as I said previously, Pre-heat oven to 350 Degrees F.

Next get a cookie sheet out and tear your sourdough boul (bowl) into chuncks, bitesize well depends how big your mouth is, i like large chuncks I suppose.

Drizzle these chunks with Extra Virgin Olive Oil and place into the pre-heated oven.

Place a non-stick skillet on the burner over high heat to get it nice and hot and place your 2 Tblsp of Olive Oil in the pan.

When the pan is HOT toss in your red bell pepper flakes as many as you want I usually use about 1/4-1/2 tsp. but if you like hot by all means heat it up it goes great with this meal.

At the same time you are tossing in the pepper flakes squirt in about a tblsp. of Anchovie Paste into the oil and let it sizzle.

Open your cans of Clams, and once your paste has basically dissolved into your oil add the juice from the clams but reserve the clams for later. If you like extra sauce by all means buy some Clam Juice in a Jar and pour the amount you want but this is the time you let the sauce reduce for the first time and start one of the many layers of this sauce.

While the sauce is reducing get out a bottle of good wine that you would drink of course we know this by now. Also throw two or more if you like tblsps of butter in a small prep bowl.

Add small amount of Zest not quite half of the zest of a lemon to the butter and then just squirt about half of the lemon into the butter too and set next to the sauce.

When you notice the sauce has reduced by half and has thickened to a nice consistancy, add in wine and start the next layer to the sauce.

When your sauce basically will coat the back of a spoon you add the clams just to heat through.

While the clams are heating through and your bread is toasting nicely in the oven get out a large bowl or a med size bowl depends how much you are going to serve yourself or if you are going to share.

Grate Parm over the bowl you are going to serve in and by all means the more you add the better this sauce gets I love a lot of parm on this sauce.

As your sauce looks good and your clams have heated through take off the heat and throw in the butter, zest and juice that you put to the side and let it start to melt.

Take your bread out of the oven and just dump it into the bowl ontop of the parm.

Take your sauce and just dump it over the bread and let it start absorbing this luscious liquid.

Stir all together and DIVE IN HEAD FIRST....oh yeah almost forgot if you are sharing throw on your parsley but if your like me dive in and go to another place in time.

This is basically my version of Fetticini Ala Vongola I believe is how you spell it however I learned some secrets from working in an Italian Restaurant however I have made tons of changes myself from what they do.

This is so good and I hope that you try it out, it is super simple and super good I think you will be making it once a week. The clams just stay perfect and don't get rubbery at all and if you have the budget to have baby neck clams by all means throw them into the sauce and use them instead of the cans as I do. But I have had it both ways and beleive me there really isn't much difference although it is fun to slurp the juice out of those shells.

I hope you enjoy, happy living and I love you do death I feel like your best friend and I talk to you while I am cooking all the time. I hope you hear me..... "Can you hear me Nigella??"

Kenneth Bagley