Linguine with Clam Sauce
Source of Recipe
From "The Gourmet Cookbook"
List of Ingredients
- 8 Tbsp extra-virgin olive oil
- 6 ounces thinly sliced pancetta, cut into thin strips
- 1 clove garlic, thinly sliced
- 2 pounds mahogany clams, scrubbed
- 1 cup bottled clam juice
- 1/3 cup dry white wine
- 4 (1-inch-long) dried hot chiles or 1 tsp red pepper flakes
- 14 ounces dried thin linguine
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking. Add pancetta and cook, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until golden, about 30 seconds. Stir in clams, clam juice, wine and chiles; bring to a boil and boil, covered, until clams open, 4 to 5 minutes (discard any clams that do not open). If using whole chiles, remove and discard.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente; drain.
- Add pasta to sauce and simmer, stirring, for 30 seconds. Toss with parsley and drizzle with remaining 5 tablespoons oil.
Serves 8 as a first course,
4 as a main course.
|
|