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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



1. 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.
   
   
2. 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.
   
   
3. 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.