Linguine with Escaped Clams---Linguine con le Vongole Fujite

Yield:
4 servings
Ingredients
  • 2 tablespoons plus 2 teaspoons salt
  • 2 large tomatoes, peeled, seeded and cut into 1/2-inch dice
  • 5 cloves garlic, crushed
  • 1 1/2 ounces prosciutto or pancetta
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon red chili flakes
  • 1 pound linguine
Directions
  • Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  • In a large, non-reactive bowl, combine the tomatoes and the remaining 2 teaspoons of salt, stir gently with a wooden spoon, and set aside.

  • On a clean cutting board, mince the garlic and prosciutto or pancetta together to make a homogenous, paste-like mixture. In a 12 to 14-inch saute pan, heat the olive oil over medium-low heat and add the garlic and pork mixture. Cook it gently for 4 to 5 minutes, until it is translucent but not browned. Remove from heat, add the chili flakes, stir well to combine and set aside.

  • Cook the linguine in the boiling water according to package instructions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the drained pasta into the pan with the garlic-pork mixture and the tomatoes and toss over high heat for 1 minute, adding enough of the reserved pasta water to bring the sauce to desired consistency and dress each strand of pasta. Remove from heat and divide among 4 warmed pasta bowls.


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