Linguine with Clams in Pepper Broth

Name: Linguine with Clams in Pepper Broth
Ingredients: Coarse salt; 0.5 pound dried linguine; 2 ounces pancetta, cut into ½-inch cubes (½ cup); 1.5 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; 0.25 teaspoon crushed red-pepper flakes; 1 cup dry white wine; 2 pounds Manila clams or cockles, scrubbed well; 1 teaspoon finely grated lemon zest

4.0

(4)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Yield:

4 Serves

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.

Ingredients

Coarse salt
½ pound dried linguine
2 ounces pancetta, cut into ½-inch cubes (½ cup)
1 ½ 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
¼ teaspoon crushed red-pepper flakes
1 cup dry white wine
2 pounds Manila clams or cockles, scrubbed well
1 teaspoon finely grated lemon zest

Directions

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.