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Mario Batali's Linguine with Manila Clams, Pancetta, and Hot Chiles

Posted by The Serious Eats Team, November 3, 2008 at 3:31 PM

- serves 4 as a main course -

Ingredients

4 tablespoons extra virgin olive oil
1/2 medium red onion, minced
1/4 pound pancetta, cut into 1/8-inch dice
4 cloves garlic, peeled and thinly sliced
6 tablespoons extra virgin olive oil
1 teaspoon crushed red chiles
2 pounds manila clams, scrubbed and rinsed
1 cup dry white wine
4 tablespoons unsalted butter
1 pound linguine
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Procedure

1. Bring 6 quarts water to boil; add 2 tablespoons salt.

2. In a large sauté pan, heat oil until just smoking; sauté red onion, pancetta, and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes).

3. Add hot chiles, clams, white wine, and butter; bring to a boil. Cook until all clams have opened, then set aside.

4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink; toss into pan with clams, and stir gently to mix. This should still be a little brothlike.

5. Add chopped parsley, pour into warm serving bowl.

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Tags: clams, linguine, Mario Batali, pastas, seafood