Clams & Linguini (d) Recipe
chipotle adobo, crispy pork belly
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Ingredients
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Pasta and Clams
Crispy Pork Belly
Method
Crispy Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Pork Belly
Rub the pork belly all over with salt and black pepper. Drizzle olive oil on top and rub it in.
- 3
Cook the Pork Belly
Place the pork belly in a roasting pan, skin side up, and roast for about 2 to 2.5 hours until tender.
- 4
Crisp the Skin
Increase the oven temperature to 450°F (230°C) for the last 30 minutes, or until the skin is crispy. Remove from the oven and let rest before slicing.
Pasta and Clams
- 5
Cook the Linguini
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- 6
Prepare the Clams
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 7
Add the Clams
Pour in the white wine, add the clams, and stir in the chipotle adobo sauce. Cover and cook for about 5-7 minutes, or until the clams open up.
- 8
Combine Pasta and Clams
Add the cooked linguini to the skillet with the clams. Toss everything together, adding reserved pasta water as needed to create a sauce. Season with salt and black pepper to taste.
- 9
Serve
Plate the linguini and clams, then top with slices of crispy pork belly and a sprinkle of fresh parsley.