Name: Linguine alle Vongole
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Esca, New York, NY

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Linguine alle Vongole

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