Linguini with Pancetta & Clams
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A truly delicious recipe!!
500g linguine
4 rashers pancetta (or bacon, thinly sliced)
olive oil
1 large clove of garlic, finely chopped
1 to 2 dried red chillies, crumbled
750g clams
2 glasses (10 ounces) of white wine
1 handful of parsley leaves, roughly chopped
salt and freshly ground black pepper
olive oil
1 large clove of garlic, finely chopped
1 to 2 dried red chillies, crumbled
750g clams
2 glasses (10 ounces) of white wine
1 handful of parsley leaves, roughly chopped
salt and freshly ground black pepper
Cook linguine in salted boiling water until 'al dente'. Meanwhile, get a pan hot and add a 2 tablespoons of olive oil and the pancetta. Fry until golden, then add garlic and chillies. Soften them slightly and add the clams. Stir, then add 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 parsley and serve with the cooking juices.
Serves: 6
Total cooking time: 35 minutes (20 mins prep + 15 mins to cook)
Difficulty: Easy