Linguine With Manila Clams Pancetta And Hot Chilies

Serving Size : 4
Ingredients

for prepare Linguine With Manila Clams Pancetta And Hot Chilies

:

Amount	Measure	Ingredient - Preparation Method
1/2	medium	red onion - finely minced
1/4	pound	panceua - cut 1/8" dice
4		garlic cloves - thinly sliced
6	tablespoons	olive oil
1	teaspoon	crushed red chilies
1	pound	manila clams - scrubbed, rinsed
2	cups	dry white wine
4	tablespoons	unsalted butter
1	pound	linguine
1/4	cup	finely-chopped Italian parsley

Bring 6 quarts water to boil and add 2 tablespoons salt. In a large sautй pan, sautй red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). Add hot chilies, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. Boil linguine according to package instructions. When softened but still firm, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5639)

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