Linguine With Manila Clams, Pancetta And Hot Chilies

By á-170456

Ingredients

• 1/2 medium red onion finely minced
• 1/4 pound pancetta cut 1/8" dice
• 4 garlic cloves thinly sliced
• 6 tablespoons olive oil
• 1 teaspoon crushed red chilies
• 1 pound Manila clams scrubbed, rinsed
• 2 cups dry white wine
• 4 tablespoons unsalted butter
• 1 pound linguine
• 1/4 cup finely-chopped Italian parsley

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a large saute pan, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 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.

This recipe yields 4 servings.