Pasta with Clams

Name: Pasta with Clams
Ingredients: 1/2 cup extra-virgin olive oil; 6 oz thinly sliced pancetta, cut into thin strips; 1 garlic clove, thinly sliced; 2 lb Mahogany clams or New Zealand cockles, scrubbed; 1 cup bottled clam juice; 1/3 cup dry white wine; 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes; 14 oz dried thin linguine; 1/4 cup chopped fresh parsley

Linguine alle vongole
Adapted from Esca For this pasta dish, David Pasternack strongly recommends using a hard, sturdy dried pasta—in other words, don't be tempted to buy fresh or egg linguine. Active time: 20 min Start to finish: 20 min

August 20, 2004

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Pasta with ClamsChristopher Wise

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