Penne With Clams, Pancetta, and Spinach (page 127)

When I don't know what to cook for dinner, I grab my Hamersley cookbook and head to Costco.   This week, I found fresh littleneck clams that looked very tasty.  I have never steamed clams before, but with Hamersley as my guide, I purchased 84 clams for $15.07--enough clams to feed 10.5 people according to the recipe. 

Other than the clams, the ingredients for this recipe are readily available in your cupboard or at your local supermarket.  There is minimal rinsing and chopping so you need only allow 30 minutes from start to table.  And, you will be well rewarded for your efforts.  The flavors are divine!   I would add just a couple of chef's notes:

• For those watching their salt, the amount of pancetta could be reduced by half.
• For those who love clams, the number of clams per serving could be increased by 50%, especially if you are buying them at Costco.
• Remove the clams after cooking, and distribute between individual serving bowls--arranging them around the rim.  Then, add the penne, spinach and butter to the pot, stirring until the butter has melted and the penne and spinach are warmed through.  Finally spoon the penne mixture into the bowls.  If you leave the clams in the sauce, it is difficult to distribute the ingredients evenly.

The bottom line:  Definitely a "keeper".