Linguine with Clam Sauce

Our absolute favorite recipe for Linguine with Clam Sauce comes from an old recipe on the Food Network, back when Sara Moulton was a star. It’s simple and delicious, and you can pull it off in about 10 minutes.

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Linguine with Clam Sauce

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 6 ounces thinly sliced pancetta, cut into thin strips
  • 1 garlic clove, thinly sliced
  • 2 pounds cherrystone clams, scrubbed
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1/3 cup dry white wine
  • 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
  • 14 ounces dried thin linguine
  • 1/4 cup chopped fresh parsley leaves

Instructions

  1. Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
  2. Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
  3. While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
  4. Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
http://sourcherryfarm.com/2015/07/06/linguine-with-clam-sauce-2/

 

Linguine alle Vongole

Adapted from Esca. From the Food Network and Sara’s Secrets.

1/2 cup extra-virgin olive oil
6 ounces thinly sliced pancetta, cut into thin strips
1 garlic clove, thinly sliced
2 pounds cherrystone clams, scrubbed
1 cup chicken broth, homemade or low-sodium canned
1/3 cup dry white wine
4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
14 ounces dried thin linguine
1/4 cup chopped fresh parsley leaves

Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.

Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.

While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.

Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

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