Spicy seafood makes midweek dinner luxe

Clams are a fabulous go-to ingredient when you’re in the mood for having a midweek luxury for dinner.

Clams are a fabulous go-to ingredient when you’re in the mood for midweek luxury. They cook in minutes and are the perfect foil for pancetta, garlic and white wine. Here the flavor is amped up with ‘nduja, a soft, spicy, spreadable salami that you can find at Italian specialty markets and, increasingly, at wellstocked supermarkets. But don’t worry if you can’t find it. As a substitute, you can pulse 1 to 2 ounces of spicy pepperoni — add a big pinch of chili flakes, too — in a mini food processor until finely crumbled.

Plenty of crusty, toasted bread is an absolute must for mopping up the delicious broth.

Spicy Clams with Toasty Grilled Bread

Serves 4 as an appetizer, or 2 as a main course

INGREDIENTS

2 pounds clams 2 tablespoons olive oil ½ cup finely chopped shallots (about 2 large shallots)

¼ cup finely chopped pancetta (about 2 ounces) 2 tablespoons ‘nduja 2 cloves garlic, thinly sliced (about 1 tablespoon) Big pinch of red chili flakes 1 cup white wine Chopped parsley to garnish

INSTRUCTIONS

Place clams in a bowl and cover with cold tap water. Let sit for 15 to 20 minutes. Gently lift clams out of the water, leaving any sand and grit that collected in the bottom of the bowl. Scrub well and keep chilled until ready to cook.

Heat the oil over medium-high heat and fry the shallots and pancetta for 4 to 5 minutes until the shallots have softened and become translucent and the pancetta has begun to crisp. If a significant amount of fat was rendered, you can pour it off before proceeding.

Add the ‘nduja and sliced garlic and saute for 1 to 2 minutes more. Add the wine and bring to a boil, then reduce to low and simmer for about 5 minutes to cook off the alcohol.

Add the clams, cover and cook until the clams are open and cooked through, 4 to 5 minutes more. Discard any unopened clams. Garnish with chopped parsley and serve with toasted crusty bread and a big salad.

PHOTO COURTESY OF A LITTLE YUMMINESS Clams are a fabulous midweek meal. They cook in minutes and are the perfect foil for pancetta, garlic and white wine — and ‘nduja, which amps up flavors.