LINGUINE WITH MANILA CLAMS, PANCETTA, AND HOT CHILIS

LINGUINE WITH MANILA CLAMS, PANCETTA, AND HOT CHILIS image

Yield 4 servings

Number Of Ingredients 11

Previous Next

4 TB extra virgin olive oil
1/2 medium red onion, finely minced
1/4 lb. pancetta, cut into 1/8th inch dice
4 cloves garlic, peeled and thinly sliced
6 tablespoons virgin olive oil
1 teaspoon crushed red chilis
2 lb. manila clams, scrubbed and rinsed
1 cup dry white wine
4 tablespoons unsalted butter
1 lb. linguine
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Steps:

1. Bring 6 quarts water to boil and add 2 tablespoon salt. 2. In a large sauté pan heat oil till just smoking and sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). 33. Add hot chilis, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. 4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. 5. Add chopped parsley, pour into warm serving bowl and serve.