Linguine With Manila Clams Pancetta And Chiles Recipes

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LINGUINE WITH CLAMS AND PANCETTA



Linguine with Clams and Pancetta image

What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
1/4 cup extra-virgin olive oil
8 cloves garlic
4 ounces diced pancetta
2 oil-packed anchovies
24 littleneck clams, scrubbed and rinsed well
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
  • Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams

LINGUINE WITH CLAMS IN PEPPER BROTH



Linguine with Clams in Pepper Broth image

Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 11

Coarse salt
1/2 pound dried linguine
2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
1 1/2 ounces (3 tablespoons) unsalted butter
2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
5 garlic cloves, minced
Freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
1 cup dry white wine
2 pounds Manila clams or cockles, scrubbed well
1 teaspoon finely grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
  • Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
  • Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.

LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE



Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce image

Provided by Jamie Oliver

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 pound dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper

Steps:

  • Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 6 servings

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine (such as Sauvignon Blanc)
3 pounds Manila clams or other small clams, cleaned and scrubbed
Salt and freshly ground black pepper
1 pound fresh linguine
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

Steps:

  • Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

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