Linguine with Pancetta, Clams and White Wine Sauce

4 servings


Ingredients:

450g dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1-2 dried red chiles, crumbled
1½ pounds clams
2 glasses (295ml) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper


Method:

• Cook your linguine in salted boiling water. Meanwhile, get a pan hot and add a couple of tablespoons of olive oil and the pancetta. Fry until golden, then add the garlic and chillies. 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.