Linguine with Pancetta,
Olive Oil, Chilli,
Clams & White Wine

Summary

Serves 4

Nutritional Info

None available

Recipe Source

Jamie Oliver
The Return of The Naked Chef

Ingredients

455g dried linguine, the best you can get
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1-2 dried red chillies, crumbled

680g clams
2 glasses of white wine
1 good handful of parsley, roughly chopped
Salt and freshly ground black pepper

Method

Cook the linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs o olive oil and the pancetta. Fry until golden, then add the garlic and chillies. Soften 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.