Linguini With Clam And Pancetta Sauce Recipes

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE

Steps:

• Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

LINGUINI WITH CLAM AND PANCETTA SAUCE

Steps:

• Bring a stockpot of salted water to a boil. Cook pasta for 5-6 min. or until ALMOST al dente. Drain in a collander. Heat 2 T. EVOO in a saucepan over med. heat. Add garlic and pancetta and saute until golden brown, about 8 minutes. Add clams, wine and butter. Cover the pan with a tight fitting lid and cook for about 10 min. or until the clams open.Romove from heat and take out clams, (discard any that didn't open) and remove the meat. Strain the cooking liquid through a fine sieve into a clean large saucepan. Keep the drained pancetta and clams warm. Place the saucepan on high heat and cook for about 5 min. or until the liquid is reduced by half. Add the clam meat, pancetta and pasta and cook a further 2-3 minutes. Add the parsley and remaining oil and gently toss. Serve in a large bowl so guests can serve themselves.

LINGUINE WITH CLAMS

Steps:

• Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
• Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
• In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
• Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
• Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
• Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

PASTA WITH PANCETTA, CLAMS AND MUSHROOMS

Steps:

• Put a large pot of salted water on to boil.
• Heat the olive oil in a large skillet or sauté pan over medium high heat. Cook the pancetta until it is crisp and brown, 2 minutes. Scoop the cooked pancetta out of the pan onto paper towels to drain. Set aside.
• In the same pan the pancetta was cooked, sauté the onion, garlic and red pepper flakes until the garlic is golden brown, 1-2 minutes. Add the mushrooms and continue to cook over medium high heat until the mushrooms have browned and the onions are tender 4-6 minutes. Add the clams and wine and stir well. Simmer over medium high heat and remove the clams as they open. Discard any clams that have not opened after 4 minutes.
• Stir in the clam juice, tomato sauce, cream, salt and pepper. Bring the sauce to a boil then reduce the heat to medium and simmer to a sauce consistency, 10-12 minutes.
• Meanwhile, cook the pasta according to the directions on the package. Drain and return to the empty pot. Pour on the sauce, clams and crisp pancetta. Toss together over low heat until the pasta and sauce are well combined, 1-2 minutes. Stir in the chopped parsley and serve.

LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE

Steps:

• Cook pasta as directed. Drain.
• Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
• Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
• Add clames and white wine. Bring to boil.
• Cook until clams open. Discard any that have not opened.
• Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
• Serve.