chef nicotra's Whole Wheat Orecchiette with Littleneck Clams & Castelvetrano Olive-Speck Pesto from Felidia

Serves 6

3 dozen littleneck clams, cleaned and shucked

1 cup extra-virgin olive oil 2 cloves garlic, sliced

15 Castelvetrano olives, or other green olives, pitted, reserving a few olives for slicing and finishing the pasta

6 slices speck (or bacon, if preferred) 1/2 cup parsley, chopped

Salt

1 pound wholewheat orecchiette (can substitute plain orecchiette) Pinch of peperoncino, or crushed red pepper flakes (optional)

To clean and shuck the clams : You will need a clam knife--don't use a paring or regular knife. Place the clams in a large bowl of cold water and swish them to clean the shells. Scrub the shells with a stiff brush. Dump the cleaned clams into a colander, and when all are scrubbed, rinse them under cold water.

With your hands over a bowl to catch the juices, place a clam in the palm of your hand so the hinge and smooth side of the shell rest against the fleshy part of your palm. With your other hand, insert the blade of the knife between the two shells and, with a little pressure, wiggle the blade between the shells. Pry the shells apart and work the blade of the knife along the top shell to free the clam and cut through the muscles that hold the shells together. Twist off the top shell and discard. Run the knife along the bottom shell and cut through the two muscles to completely free the clam. Strain the juice that was released by the clams through a fine sieve to catch all the grit.

To make the sauce: Chop the clams. In a large skillet, add 1 tablespoon extra-virgin olive oil and half the sliced garlic, and gently sauté the garlic until it is lightly golden brown. Remove the skillet from the heat and add the chopped clams and clam juice. Stir gently and set aside.

In a blender, add the olives, speck, parsley, and the rest of the garlic. Slowly add the oil and blend until creamy.

In a large pot of salted boiling water, add the orecchiette and cook until just al dente. Drain the pasta well and add to the skillet with the clams to finish cooking over low heat. Finish with the blended pesto and a pinch of peperoncino for an extra kick. Remove the pits from the remaining olives and slice each into 4 pieces. Top the finished pasta with the olive pieces and serve.