I sort of think of this recipe as linguine with white clam sauce meets carbonara, since it adds pancetta or bacon (normally found in carbonara) to the clam sauce. It gives the sauce a slightly smoky flavor that normal clam sauce doesn’t have.
- 1 pound dried good quality linguine
- 2 Tbsp olive oil
- 4 oz. pancetta or dry-cured smoky bacon, minced
- 1 large clove of garlic, peeled and finely chopped
- 1 to 2 dried red chiles, crumbled or 2-3 Thai chilies, minced
- 1 1/2 pounds fresh clams
- 1 cup white wine
- 1 good handful of parsley leaves, roughly chopped
- Salt and freshly ground black pepper
- Cook the linguine in salted boiling water until just al dente. Drain in a colander.
- Heat the olive oil in a large pot over medium heat and add the pancetta. Saute the pancetta until crispy and golden.
- Add the garlic and chilies to the pan and cook for a minute or so to soften.
- Add the white wine and the clams to the pot. Stir, cover with a lid and cook until the clams open. Discard any clams that fail to open.
- Stir in the parsley and season with salt and pepper to taste, if necessary. Serve with the cooking juices.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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