Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the pancetta and saute until crisp and golden, about 3 minutes. Heat the oil in a heavy large skillet over medium heat. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Ģ ounces sliced pancetta or bacon, finely choppedġ8 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. In a large skillet over medium heat, cook the bacon until almost crisp. Arrange the clams on a baking sheet and roast in the oven until opened, approximately 4-5 minutes. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. Wash the clams and rinse to remove any sand.

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Giada adds pancetta, vegetables, parmesan cheese and white wine to her Clams Casino to give the dish an Italian touch!

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