Linguine con le Vongole in Bianco

By LeeBoruchow

No, pork is not traditional in this recipe, but its just too good to ignore.

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 medium red onion, minced
• 1/4 pound pancetta, cut into 1/8-inch dice
• 4 cloves garlic, peeled and thinly sliced
• 6 tablespoons extra virgin olive oil
• 1 teaspoon crushed red chiles
• 2 pounds manila clams, scrubbed and rinsed
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 pound linguine
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Preparation

Step 1

1. Bring 6 quarts water to boil; add 2 tablespoons salt.

2. In a large sauté pan, heat oil; sauté red onion, pancetta, and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes).

3. Add hot chiles, clams, white wine, and butter; bring to a boil. Cook until all clams have opened, then set aside.

4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink; toss into pan with clams and parsley, and stir gently to mix. This should still be a little brothlike.