Linguine alle Vongole

Total Time:
40 min
15 min
25 min

4 servings

  • 1/2 cup extra-virgin olive oil
  • 6 ounces thinly sliced pancetta, cut into thin strips
  • 1 garlic clove, thinly sliced
  • 2 pounds cherrystone clams, scrubbed
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1/3 cup dry white wine
  • 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
  • 14 ounces dried thin linguine
  • 1/4 cup chopped fresh parsley leaves
  • Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.

  • Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.

  • While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.

  • Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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