Linguine with Clams in Pepper Broth
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.
- Coarse salt
- 1/2 pound dried linguine
- 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
- 5 garlic cloves, minced
- Freshly ground pepper
- 1/4 teaspoon crushed red-pepper flakes
- 1 cup dry white wine
- 2 pounds Manila clams or cockles, scrubbed well
- 1 teaspoon finely grated lemon zest
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.
SourceMartha Stewart Living, October 2009