Photo: Linguine alle Vongole Recipe
Ingredients
- 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
Directions
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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By alliinmichigan
on March 18, 2011
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I prefer a lot of broth, so ended up using a 3/4 c. of wine and also adding a chopped tomato. Delicious and easy.
By wsengo_6209464
Houston, TX
on October 14, 2006
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This pasta was light and fun to make; watching the clams pop open was quite an adventure for me and my daughter. I would use less bacon (pancetta next time, more parsley, more garlic, and make more fresh pasta! It was yummy, especially with some crusty toasted Parmesean panini bread to dip into the broth. My husband gave it a high rating and it was surprisingly easy to make.
By amysprite1
Madison, WI
on July 12, 2006
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This is one of my husband's favorites- even my six year old loves it. However, I do make some changes.... I take out the red pepper/chiles, use 1 can of minced clams and 1 bag of the Starkist whole clams, and add about 3/4 cup of cream at the end. It is so easy and quick and tastes like the best Vongole in town.
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