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  • Breadcrumbs:
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 cup breadcrumbs
  • salt and pepper, to taste
  • .
  • Pasta:
  • 2 Tbsp olive oil
  • 1 cup diced pancetta (about 4 thick slices)
  • 3 cloves garlic, minced
  • 1/2 tsp red chili flakes
  • 1/3 cup white wine
  • 2 142g cans whole baby clams, reserve 1/4 cup liquid
  • salt and pepper, to taste
  • 450 g linguini
  • 2 Tbsp butter
  • 1/3 cup parsley, chopped



Step 1

Make breadcrumbs: in a heavy bottom skillet over medium heat, saute garlic in oil for 1 minute, then add crumbs, salt and pepper. Stir often and cook about 5 minutes until browned and crispy; set aside.
To make pasta: heat olive oil in a large skillet over medium heat. Add in pancetta, saute until golden, then add garlic and chili flakes. Cook for about 5 minutes until fragrant.
Add wine and clam juice to the skillet and cook for another 5-10 minutes until liquid has evaporated down to about ⅓ cup. Stir in clams until warmed through; season with salt and pepper.
Meanwhile, cook pasta according to package instructions. Drain, reserving 1 cup of pasta water and return pasta to pot. Toss pasta with butter and sauce, adding a tablespoon or two of pasta water if needed to break up the noodles.
Stir in breadcrumbs, top with parsley and serve.
If you want to splurge, use fresh clams instead of canned! Place them in the sauce for the last 5 minutes and cover, steaming until the clam shells open up

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