Linguine With Clams Pancetta Chili And White Wine Recipes

LINGUINE WITH CLAMS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
• Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE

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.

LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE

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.;

CLAMS CASINO LINGUINE

Steps:

• Bring a large pot of water to a boil and salt it generously.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the panko and cook, stirring, until golden brown, 2 to 3 minutes. Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside. Wipe out the skillet.
• Drop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions.
• Return the skillet to medium heat and add the remaining olive oil and the pancetta. Cook, stirring frequently, until golden brown and crisp. Transfer to a small bowl using a slotted spoon and set aside. Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes. Stir in the garlic and red chili flakes and cook for about 2 minutes more.
• Increase the heat to medium-high and pour in the wine. Let it simmer until nearly evaporated, about 1 minute. Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute. Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot.
• Remove about 1/2 cup of the pasta cooking water and reserve; drain the linguine and toss it in the skillet. Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry. Season the pasta with a little salt, if desired, and a healthy grind of black pepper.
• Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it. Serve immediately with more breadcrumbs passed at the table.

LINGUINE WITH WHITE CLAM SAUCE I

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente.
• Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
• Toss pasta with clam sauce. Serve warm.