Linguine with Clams and Pancetta

Ingredients · 4 servings

• 400 gLinguine
• 30 gOlive oil
• 100 gPancetta
• 80 gShallots
• 12 gGarlic cloves
• 2 gRed pepper flakes, crushed
• 800 gClams
• 150 gWhite wine
• 15 gParsley
• 6 gSalt
• 2 gPepper

Equipment

stovetop, colander, deep skillet, large pot, lid, plates, serving tongs, tongs, wooden spoon

Instructions

1. 1
   Prep and boil pasta

   Gather all ingredients and tools, then cook the linguine in well-salted boiling water on the stovetop until al dente; drain and set aside. · 10 min

   What to look for: pasta tender but firm

2. 2
   Crisp pancetta

   Heat the olive oil in a deep skillet over medium heat, add the pancetta, and cook until the fat renders and the pieces turn golden. · 5 min

   What to look for: pancetta golden and sizzling

3. 3
   Sauté aromatics

   Add the shallots, garlic cloves, and crushed red pepper flakes to the skillet and sauté over medium heat until soft and fragrant. · 3 min

   What to look for: shallots translucent and fragrant

4. 4
   Add clams and wine

   Add the clams and white wine to the skillet and bring the liquid to a lively boil over medium-high heat. · 2 min

   What to look for: wine bubbling rapidly

5. 5
   Steam clams

   Cover and cook until the clams open, then discard any clams that remain closed. · 5 min

   When it is done: Clams are done when shells open fully; discard any unopened shells.

6. 6
   Toss pasta

   Remove the skillet from heat, add the cooked linguine, parsley, salt, and pepper, and toss until the pasta is well coated. · 2 min

   What to look for: pasta evenly coated

7. 7
   Serve

   Divide the linguine with clams and pancetta among plates and serve immediately. · 1 min

   What to look for: steaming and glossy