linguine w/clams & pancetta
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
| Kind of Dish | main dishes |
| Tags | seafood |
Description
nom nom nom
Ingredients
- 1⁄4 lb pancetta, diced
- 1 T olive oil
- 6 scallions, sliced (including green tops)
- 3 garlic cloves, minced
- 1⁄2 c dry white wine
- 1 c clam juice (as needed)
- freshly ground black pepper (to taste)
- 3 T unsalted butter
- 18 cherrystone clams
- 1⁄4 c parsley, minced
- 1 lb linguine
Instructions
cook the pancetta in the olive oil over medium or medium-low heat in a heavy saucepan until golden (8-10 minutes). lift the pieces from the fat and set aside.
you should have about 2 tbsp of oil and fat in the bottom of the saucepan. add the scallions and garlic and cook, stirring, over medium heat until wilted but NOT browned (about 3 minutes). add the wine and bring to a simmer. add about 1/2 cup of clam juice, black pepper, and butter and bring to almost a boil.
at this point, you can add the cleaned clams to the pan and cover, simmering until all of the clams open. you can also steam separately if you want to serve without the shells but be sure to retain the liquid and add to the pasta sauce along with the cooked clams. once clams are open, add the pancetta back into the mix and turn off heat. mix in parsley and serve over linguine cooked according to package directions.
Notes
you can substitute whatever type of clam you like best in this recipe for the cherrystones. also, if you just don't want to fuss with fresh clams you can use canned.
