Linguine with Pancetta, Olive oil, Chili, Clams and White wine sauce

By bunny

Adapted from a Jamie Oliver recipe
10/10

Ingredients

• 1 lb dried good quality linguine
• olive oil
• 4 rashers pancetta, sliced thinly or dry-cured smoked bacon
• 1 large garlic clove, finely chopped
• 1 dried red chili, crumbled
• 1 1/2 lbs clams (or scallops/prawns)
• 2 x 5 oz white wine (or zinfandel)
• handful chopped parsley leaves
• salt and freshly ground pepper

Details

Servings 6

Preparation

Step 1

Cook the linguine in salted boiling water until al dente.
Meanwhile, get a pan hot and add a couple of good tbsp's olive oil and the pancetta.
Fry until golden, then add the garlic and chilies.
Soften them slightly and add the clams (or prawns/scallops).
Stir, then add the white wine.
Put a lid on the pan and cook for a further couple of minutes until all the clams have opened-discard any that remain closed.
Remove from the heat and add the drained linguine.
Stir in the parsley, correct the seasoning and serve with all the cooking juices.