Linguine with Clams
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
Details
Preparation
Step 1
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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