Linguine w/Manila Clams, Pancetta And Hot Chilies 1/2 medium of Red onion, finely minced 1/4 pound of Panceua; cut 1/8" dice 4 Garlic cloves, thinly sliced 6 tablespoons of Olive oil 1 teaspoon of crushed red chilies 1 pound of Manila clams, scrubbed, 2 cups of Dry white wine 4 tablespoons of unsalted butter 1 pound of linguine 1/4 cup of Finely-chopped Italian  parsley

Bring 6 quarts water to boil and add 2 tablespoons salt. In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). Add hot chilies, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. Boil linguine according to package instructions. When softened but still firm, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5639 broadcast 02-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Back to Linguine Recipes