Ingredients
- 1 lb dry good quality linguine pasta extra virgin olive oil
- 4 x rashers pancetta, sliced, thinly or possibly dry-curled smoked bacon
- 1 x large clove of garlic, finely minced
- 1 x dry red chili, crumbled
- 1 1/2 lb clam
- 2 x 5 ounce white wine handful minced parsley, leaves salt, and, freshly grnd black pepper
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Linguine With Pancetta, Olive Oil, Chile, Clams And White Wine Sauce
Servings: 6
Directions
- Cook your linguine in salted boiling water till al dente.
- Meanwhile, get a pan warm and add in a couple of good lugs (Tbsp.) of extra virgin olive oil and the pancetta.
- Fry till golden brown, then add in the garlic and chilies.
- Soften them slightly and add in the clams.
- Stir, then add in the white wine.
- Put a lid on the pan and cook for a further couple of min till all the clams have opened-throw away any which remain closed.
- Remove from the heat and add in the liquid removed linguine.
- Stir in the parsley, correct the seasoning and serve with all the cooking juices.
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