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1
For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes.
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2
Add to a food processor and pulse until processed into crumbs.
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3
Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper.
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4
Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
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5
For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan.
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6
Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes.
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7
Remove the clams from the broth with tongs and allow to cool.
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8
Reserve the clam broth.
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9
Discard any clams that haven't opened.
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10
Once the clams have cooled, remove from shells and chop.
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11
Set aside.
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12
For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt.
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13
Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth.
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14
Bring to a boil.
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15
Add a touch of cream and the chopped clams, stirring until just combined.
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16
Remove the thyme sprigs.
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17
Taste and adjust the seasoning as needed.
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18
Add the cooked pasta to the sauce, along with more broth if needed, and toss.
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19
Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.
