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

About This Recipe


  • 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


  1. 1

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

  2. 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. 3

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

  4. 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. 5

    Add chopped parsley, pour into warm serving bowl.

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