Rustichella d'Abbruzzo Bucatini, Ramp Pesto, and Crudo of Razor Clams

Adapted by
March 2011
Yield: 4 Servings


Ramp Pesto
100 grams Parmigiano-Reggiano cheese
100 grams Pecorino Romano cheese
50 grams toasted pine nuts
200 milliliters extra virgin olive oil
300 grams fresh ramp leaves
To Assemble and Serve
1500 gram package Rustichella d'Abruzzo bucatini
12 razor clams
Juice of 1 lemon


For the Ramp Pesto:

In a Vita-mix blender, combine the Parmigiano-Reggiano and Pecorino cheeses, pine nuts, and half the olive oil. Blend until a paste forms; add the ramp leaves and purée until smooth. Slowly add the rest of the olive oil, creating an emulsion. Set the pesto aside.

To Assemble and Serve:

Bring a large pot of salted water to a boil and drop the bucatini in, stirring occasionally to prevent the pasta from sticking. While the pasta is cooking, run a paring knife down the sides of the razor clams and remove them from the shells. Slice the clams into ¼-inch pieces. Keep the clams in their own juice. If they are sandy, pass the juices through a coffee filter. Repeat if necessary. Strain the pasta when it has reached al dente. Put the pesto, pasta, and a little pasta water in a large sauté pan over a medium heat, toss the mixture, and let everything come together. Season the razor clams with the lemon juice and fold into the pasta. Plate the pasta.