Name: Linguine with Clams and Pancetta
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces linguine; 1/4 cup extra-virgin olive oil; 8 cloves garlic; 4 ounces diced pancetta; 2 oil-packed anchovies; 24 littleneck clams, scrubbed and rinsed well; 1 cup dry white wine; 1 cup low-sodium chicken broth; 1/4 cup chopped fresh parsley; 1/4 teaspoon red pepper flakes; Juice of 1/2 lemon

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Photograph by Andrew Purcell

Linguine with Clams and Pancetta

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