Zubereitung

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots.

2. 2

   Saute for 1-2 minutes, then add the garlic and rosemary.

3. 3

   Saute another 1-2 minutes.

4. 4

   Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just al dente.

5. 5

   Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes.

6. 6

   Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didnt open.Plate and garnish with parsley.

7. 7

   Serve immediately.

8. 8

   Serves 4.You could lighten this dish by reducing or removing the heavy cream.