Linguine with Clams

Linguine with Clams
Linguine with Clams

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. uncooked linguine

  • 1/2

    lb. pancetta, diced

  • 1

    tbsp. olive oil plus more for garnish

  • 1

    cup minced celery

  • 3

    garlic cloves, minced

  • 2

    shallots, minced

  • 3/4

    tsp. kosher salt, divided

  • 4 dozen

    little neck clams, scrubbed

  • 1

    cup dry white wine

  • 1/2

    tsp. crushed red pepper

  • 1/3

    cup finely chopped fresh flat-leaf parsley

  • 1/4

    tsp. black pepper

Directions

1. Prepare pasta according to package instructions, less 1 minute; drain pasta, reserving ⅓ cup cooking water. 2. Heat a large skillet over medium. Add pancetta and oil; cook, stirring occasionally, until the pancetta is crisp, about 10 minutes. 3. Add celery, garlic, shallots and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 6 minutes. Add clams, white wine and crushed red pepper; cover, and cook until clams open, about 5 minutes. Stir in cooked pasta and reserved pasta water; toss to coat. Sprinkle with parsley, pepper and remaining ½ teaspoon salt; garnish with a drizzle of olive oil. Serves: 4 Active time: 20 minutes Total time: 30 minutes Food Hack! To remove any lingering grit, soak clams in a bowl of lightly salted water for 20 minutes. Then lift the clams out by hand so the sand remains at the bottom of the bowl.

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