Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce
linguine with pancetta, olive oil, chile, clams and white wine sauce
ItalianOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 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 chilli’s, 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
Instructions
- 1
Cook your linguine in salted boiling water until al dente.
- 2
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.
- 3
Soften them slightly and add the clams. Stir, then add the white wine.
- 4
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.
- 5
Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.
Tags
soupitalian