Linguini Alle Vongole Recipe
pancetta, clams, hot cherry peppers, garlic, parsley
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Linguini
In a large pot of boiling salted water, add the linguini and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. This will be used to adjust the sauce consistency later.
- 3
Drain the Pasta
Drain the linguini in a colander and set aside.
Sauce Preparation
- 4
Cook the Pancetta
In a large skillet over medium heat, add the olive oil and diced pancetta. Cook until the pancetta is crispy, about 5-7 minutes.
- 5
- 6
Add the Clams
If using fresh clams, rinse them under cold water. Add the clams to the skillet along with the white wine. If using canned clams, simply add them along with their juice. Cover the skillet and cook for about 5 minutes until the clams open (discard any that do not).
- 7
Combine with Pasta
Add the drained linguini to the skillet with the clams and pancetta. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with black pepper and adjust salt if necessary.
- 8