Recipe: Linguine with Manila Clams, Pancetta, and Chiles (Italian)

LINGUINE WITH MANILA CLAMS, PANCETTA, AND CHILES

"Traditionalists scoff at the combination of pork and shellfish in this Po classic, but I find that just a small amount of bacon rounds out the flavor in a big way. Traditional Portuguese cooks were, of course, light-years ahead of me with their cataplana of chorizo and clams."

6 tablespoons extra-virgin olive oil
1/2 medium red onion, minced
1/4 pound pancetta, cut into 1/8-inch dice
4 garlic cloves, thinly sliced
1 teaspoon hot red pepper flakes
1 pound Manila clams, scrubbed and rinsed
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
10 ounces dried linguine
1/4 cup finely chopped Italian parsley

Bring 6 quarts of water to a boil and add about 2 tablespoons of salt. Boil the linguine according to package directions, until tender yet still al dente.

Meanwhile, in a large saute pan, heat the olive oil and saute the onion, pancetta, and garlic over medium heat until the onion is very soft and the pancetta is translucent, about 10 minutes.

Add the red pepper flakes, clams, wine, and butter to the saute pan and bring to a boil. Cook just until all the clams have opened, 5 to 7 minutes, and then set aside. Discard any clams that did not open.

Drain the pasta and toss into the pan with the clams. Stir gently to mix; this should still be a little broth-like. Add the parsley, pour into a warm serving bowl, and serve.

Makes 4 servings
Source: Mario Batali Simple Italian Food: Recipes from My Two Villages by Mario Batali