Linguine with Clams and Chiles
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Colander
- Measuring cup
- Skillet
- Slotted spoon
- Paper towel
- Tongs
- Plate
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Spoon
Ingredients
- Kosher salt, to taste
- 1 lb. pasta, preferably linguine
- 1⁄3 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 3⁄4 lb. littleneck clams (about 30), scrubbed clean
- 1⁄3 cup dry white wine
- 3 tbsp. roughly chopped fresh flat-leaf parsley
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