Linguine alla Vongole

By CheeseDiva

Ingredients

• 1/2 pound spaghetti, linguini, or fettuccini
• 1 tablespoon olive oil
• 3 tablespoons diced pancetta
• 1 teaspoon pepperoncino (red pepper flakes)
• shallot, finely chopped
• 2 garlic cloves, minced
• 1 1/2 pounds scrubbed littleneck clams
• 1 cup dry white wine (I prefer an Orvieto; it’s light and neutral)
• A squeeze of lemon
• A large bunch of chopped parsley

Details

Servings 4
Cooking time 45mins
Adapted from goodfoodstories.com

Preparation

Step 1

Get a large pot of salted water on for the pasta. In a heavy-bottomed sauté pan with a tight lid, heat the olive oil over medium heat, then add the pancetta and pepperoncino. When the pancetta is crispy, add the shallot and cook until soft. Add the garlic and sauté for another minute.

Toss in the clams, white wine, and the squeeze of lemon and cover with a tight lid. The clams should open up in about 6-8 minutes. Discard any clams that have not opened. There should be enough liquid from the clams themselves and the white wine for the sauce, but you can add a touch of pasta water or a little more white wine if you need more liquid.

or click the Amazon links in the sidebar to make your purchases.

Email Address

Email Address