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"For a truly seductive, lighter pasta
meal try Linguine alle Vongole an Italian dish made with fresh
clams, parsley, garlic, white wine and butter. To start, serve up
a simple salad like the radicchio salad with thinly sliced
parmesan cheese slices.. hot crusty bread and the night is yours." |
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Pasta, Rice, Beans |
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INGREDIENTS:
1/2 cp extra-virgin olive oil
6 oz thinly sliced pancetta cut into thin strips
4 garlic clove thinly sliced
2 lb mahogany clams or New Zealand cockles ;scrubbed
1 cp bottled clam juice
1/3 cp dry white wine
4 small dried hot chilies (1-inch) or 1 tsp dried hot
red pepper flakes
14 oz dried thin linguine as required
1/4 cp chopped fresh parsley
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DIRECTIONS:
Heat 3 tablespoons oil in a deep 12-inch heavy skillet over
moderately high heat until hot but not smoking, then sauté
pancetta, stirring occasionally, until golden, about 6 minutes.
Add garlic and sauté, stirring, until golden, about 30 seconds.
Stir in clams, clam juice, wine, and chilies and boil, covered,
until clams open, about 4 to 5 minutes (discard any clams that do
not open after 6 minutes). If using whole chiles, remove with a
slotted spoon and discard.
While clams are cooking, cook pasta in a 6-quart pot of
well-salted boiling water until al dente. Drain in a colander,
then add to clams and simmer, stirring, 30 seconds.
Toss pasta with parsley and drizzle with remaining 5 tablespoons
oil.
Servings: 4
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