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
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.
Yield: 6
servings
Prep Time: 20 minutes
Cook Time: 15 minutes
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