Since last May, Ronak and I have talked about recreating the meal we had at Esca on our 1 year anniversary: Linguine with briny clams, hot red pepper and pancetta. A few nights ago we finally did, using Chef David Pasternack's cookbook, Young Man & the Sea, as our bible. It seemed appropriate to go to Eataly for the main ingredients, since Pasternack has his hand in the produce selection (and his cookbook sits perched on the fish counter there).Despite the hub of the lunch-time crowd, the fish monger gave us his full attention and explained the difference between mahogany and little neck clams-- The recipe called for either, but since the two types of clams are so different in size we had trouble deciding. In the end we went with mahogany-- a good choice! The clams were delicious and succulent, though it was the smokiness of the pancetta and heat from the peppers that left us with the most memorable taste in our mouths... once again.
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