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.
Get The Wild newsletter.
The essential weekly guide to enjoying the outdoors in Southern California. Insider tips on the best of our beaches, trails, parks, deserts, forests and mountains.
You may occasionally receive promotional content from the Los Angeles Times.