Linguini & Clams Recipe
smoked jalapenos, tomato, crispy pork belly
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Ingredients
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Pasta and Clams
Crispy Pork Belly
Garnish
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. Season the pork belly with salt and black pepper on all sides.
- 2
Cook the Pork Belly
Heat olive oil in a skillet over medium heat. Sear the pork belly, skin-side down, for about 5-7 minutes until crispy. Transfer it to the oven and bake for 2 hours until tender. Increase the heat to 425°F (220°C) and roast for another 30 minutes until the skin is crispy.
- 3
Slice the Pork Belly
Remove the pork belly from the oven and let it rest for 10 minutes. Slice into small cubes and set aside.
Pasta and Clams
- 4
Cook the Linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 5
Prepare the Clam Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and smoked jalapenos, sautéing for about 1 minute until fragrant.
- 6
Add Clams and Tomatoes
Pour in the white wine and add the fresh clams and cherry tomatoes. Cover and cook for about 5-7 minutes until the clams open. Discard any that do not open.
- 7
Combine Pasta and Sauce
Add the cooked linguini to the skillet. Toss to combine, adding reserved pasta water as needed to create a sauce. Season with salt and black pepper.
Serving
- 8
Plate the Dish
Divide the linguini and clam mixture among plates. Top with crispy pork belly cubes and garnish with fresh parsley and lemon wedges.