Heat grill to medium and place cleaned clams in a foil pan on top of grill. You’ll need to watch them here and as they open, remove from pan and place in bowl – remove and discard shells. Save and strain the clam juice from the grill pan through a fine cheese cloth lined strainer into a bowl.

With the grill still on medium cook the pancetta until crisp, about 1 minute, then remove and break into small pieces.

Meanwhile- While the pasta water is coming to a boil, combine both kinds of tomatoes, basil,  corn kernels,  olive oil, salt and pepper. Let rest until the pasta is ready, then using tongs remove from pasta pot and add immediately to the tomato mixture in the bowl.

Add 1 tablespoon butter and the clams - toss. Add the clam juice - toss again to combine. Add the panchetta and lightly toss, once again.

The ingredients I used to make this recipe are all at Olde Hudson...I'm especially happy to be able to use the fresh, organic Cremini Mushrooms. They are neighbor-grown across the Hudson.

This recipe served two of us,,, happily!

Ingredients

For the pasta:
1/2 lb Rustichella Linguine
1 tablespoon butter
1/2 teaspoon Sel Magique Herbes de Provence
1 teaspoon blended crushed red and black peppercorns

Pamigiano Reggiano to taste

Gently heat the Olive Oil and 1 tablespoon butter in a sauté pan and add the minced garlic cloves and minced shallot.  Sauté together until soft - - about 2 minutes.

Add the white wine and reduce.  Then add mushrooms and cook them until they soften and release their juices, then add the chopped basil.

Meanwhile cook the linguine and as soon as it is ready add it to the mushroom mixture with 1 tablespoon of butter, 1/4 cup pasta water, 1/2 teaspoon Herbes de Provence and 1 teaspoon blended crushed red and black peppercorns.

Toss all to combine and serve with grated Parmigiano Reggiano.

These ingredients can be found at Olde Hudson