Linguine With Manila Clams Pancetta And Chiles Recipes

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LINGUINI WITH CLAM AND PANCETTA SAUCE



LINGUINI WITH CLAM AND PANCETTA SAUCE image

Categories     Pasta     Shellfish     Dinner

Yield 4 - 6 servings

Number Of Ingredients 8

12 oz. dry linguini
4 T. EVOO
1 c. pancetta, diced (1/4")
1 t. minced garlic
1 lb. Manila or butter clams, cleaned
1 c. dry white wine
2 T. unsalted butter
1/4 c. chopped flat leaf parsley

Steps:

  • Bring a stockpot of salted water to a boil. Cook pasta for 5-6 min. or until ALMOST al dente. Drain in a collander. Heat 2 T. EVOO in a saucepan over med. heat. Add garlic and pancetta and saute until golden brown, about 8 minutes. Add clams, wine and butter. Cover the pan with a tight fitting lid and cook for about 10 min. or until the clams open.Romove from heat and take out clams, (discard any that didn't open) and remove the meat. Strain the cooking liquid through a fine sieve into a clean large saucepan. Keep the drained pancetta and clams warm. Place the saucepan on high heat and cook for about 5 min. or until the liquid is reduced by half. Add the clam meat, pancetta and pasta and cook a further 2-3 minutes. Add the parsley and remaining oil and gently toss. Serve in a large bowl so guests can serve themselves.

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



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 MANILA CLAMS, PANCETTA, AND CHILES



LINGUINE WITH MANILA CLAMS, PANCETTA, AND CHILES image

Number Of Ingredients 9

6 tbsp. oilve oil
1/2 medium red onion
4 oz. pancetta/bacon
4 garlic cloves (thinly sliced)
1 tsp. red pepper flakes
1 lb. clams
2 cups white wine
4 tbsp. butter
1/4 cup parsley (chopped)

Steps:

  • 1. Saute onion, pancetta, and garlic over medium heat for about 10 minutes. Onion should be very soft and pancetta almost translucent. 2. Add red pepper, clams, wine, and butter and bring to a boil. Cook until clams have opened, about 5 to 7 minutes.

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