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


  • 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.