Best Linguine With Clams Pancetta And Chiles Recipes

Linguine With Clams, Pancetta, Chili and White Wine image

Provided by Expat in Holland

Categories Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb linguine
3 tablespoons olive oil
1/4 lb pancetta, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes or 2 dried chilies, crumbled
2 lbs clams
2 cups white wine
1/4 cup parsley, chopped
salt
pepper

Steps:

Cook pasta as directed. Drain.
Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
Add clames and white wine. Bring to boil.
Cook until clams open. Discard any that have not opened.
Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
Serve.

Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4

Linguine with Clams image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

Steps:

Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce image

Provided by Jamie Oliver

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 pound dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper

Steps:

Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

Linguine with Clams image

Provided by Food Network

Categories main-dish

Time 22m

Yield 6 servings

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine (such as Sauvignon Blanc)
3 pounds Manila clams or other small clams, cleaned and scrubbed
Salt and freshly ground black pepper
1 pound fresh linguine
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

Steps:

Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.