Linguine with Clams and Chiles | Saveur
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can...
Ingredients
- Kosher salt, to taste
- 1 lb. pasta, preferably linguine
- <sup>1</sup>⁄<sub>3</sub> cup extra-virgin olive oil, plus more for drizzling
- 4 oz. pancetta, minced
- 2 cloves garlic, thinly sliced crosswise
- 2 Fresno or Holland chiles, stemmed and thinly sliced crosswise
- 2 <sup>3</sup>⁄<sub>4</sub> lb. littleneck clams (about 30), scrubbed clean
- <sup>1</sup>⁄<sub>3</sub> cup dry white wine
- 3 tbsp. roughly chopped fresh flat-leaf parsley
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