Recipe: Linguine with clams, pancetta and chiles
Total time: 50 minutes
Servings: 6 as a main course; 8 as a pasta course
Note: Adapted from Matt Molina of Osteria Mozza. The ‘pesto’ recipe makes slightly more sauce than is needed for the pasta recipe.
Red chile ‘pesto’
6 red jalapeños, coarsely chopped with seeds
1/2 red onion, diced
1/4 teaspoon salt
1/4 cup olive oil
In a food processor, coarsely purée the chiles, onion and salt. With the machine running, add the olive oil in a trickle to make a coarse sauce. Makes about 1 cup.
Linguine and assembly
1/4 cup olive oil
3/4 pound pancetta, diced
6 cloves garlic, thinly sliced
3/4 cup red chile “pesto”
1/2 cup white wine
4 pounds manila clams, scrubbed
3/4 pound linguine
1/2 cup sliced Italian parsley
3/4 cup (loosely packed) sliced green onions
1. In a large skillet, heat the olive oil with the pancetta over medium heat and cook until the pancetta is crisp and lightly browned, 7 to 10 minutes. Drain off half of the rendered fat and add the garlic. Cook until it is light golden brown, 3 minutes. Stir in the red chile “pesto,” white wine and clams. Cover the pan and cook until all of the clams have opened, 4 minutes. Remove from the heat and keep warm.
2. While the clams are cooking, cook the pasta in a large pot of rapidly boiling, salted water until it is just al dente, 8 minutes.
3. Drain the pasta and add it to the clams. Place over high heat, ladle in one-half cup of the pasta cooking water and cook, stirring to mix well. Stir in the parsley and green onions over high heat; serve immediately.
Each of 8 servings: 408 calories; 20 grams protein; 36 grams carbohydrates; 2 grams fiber; 19 grams fat; 4 grams saturated fat; 38 mg. cholesterol; 422 mg. sodium.
More to Read
Sign up for our L.A. Times Plants newsletter
At the start of each month, get a roundup of upcoming plant-related activities and events in Southern California, along with links to tips and articles you may have missed.
You may occasionally receive promotional content from the Los Angeles Times.