Ingredients for Linguine With Clams Pancetta Chili And White Wine
- 1 pound linguine
- 2 tablespoons olive oil
- 4 ounces diced pancetta
- 2 large shallots, minced
- 4-6 garlic cloves, minced
- 1/2 to 1 teaspoon crushed red pepper flakes
- 2 pounds fresh littleneck or Manila clams, scrubbed
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
- Water for cooking pasta, generously salted
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How to Make Linguine With Clams Pancetta Chili And White Wine
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large, deep skillet over medium heat.
- Add diced pancetta and cook until golden brown and crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add shallots and garlic to the skillet and sauté for about 2 minutes, until softened.
- Stir in crushed red pepper flakes and cook for another minute until fragrant.
- Add clams and white wine to the skillet. Bring to a boil, then reduce heat and cover. Steam until clams open, about 5-7 minutes. Discard any clams that do not open.
- Stir in the cooked linguine, reserved pasta water (if needed to create a light sauce), crispy pancetta, and chopped parsley. Season with salt and pepper to taste.
- Toss to combine everything well. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
9g
Carbs
32g
