Linguine with Manila Clams, Pancetta and Hot Chilies



4 servings



1/2 md. red onion, finely minced
1/4 lb. pancetta, cut into 1/8-inch dice
4 cloves garlic, thinly sliced
6 tbsp. olive oil
1 tsp. crushed red chilies
1 lb. Manila clams, scrubbed, rinsed
2 cups dry white wine
4 tbsp. unsalted butter
1 lb. linguine
1/4 cup finely chopped Italian parsley


Bring 6 quarts water to boil and add 2 tbsp. salt. In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (approximately 10 minutes). Add hot chilies, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. When softened but still firm, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.

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