Linguine with clams and pancetta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 640, total fat 24 G., saturated fats 5 G., proteins 33 G., carbohydrates 71 G., fiber 3 G., cholesterol 50 mg, sodium 1085 mg, sugar 4 G.
Calories 640, total fat 24 G., saturated fats 5 G., proteins 33 G., carbohydrates 71 G., fiber 3 G., cholesterol 50 mg, sodium 1085 mg, sugar 4 G.
How do you improve the already delicious linguine with clams? Add pork! More specifically, pancetta, an Italian variety of bacon. Pancetta adds another layer of flavor and aroma to this delicious dish, taking it to a whole new level.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of linguine pasta
- 1/4 cup extra-virgin olive oil
- 8 cloves of garlic
- 110 g diced pancetta
- 2 anchovies in oil
- 24 small clams, washed thoroughly
- 1 cup dry white wine
- 1 cup lightly salted chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 tsp red pepper flakes
- Juice of half a lemon
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Pour 1 cup of water into a separate bowl and discard the remaining water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from heat and add the clams, then add the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Transfer the clams to a large bowl (discard any that haven't opened). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the cooking water. Cook over low heat, stirring occasionally, until the pasta is well coated and the sauce has thickened slightly, 1 to 2 minutes. Add more of the cooking water if the sauce is too thick. Add the clams and any juices. Stir in the parsley, red pepper flakes, and lemon juice; season with salt to taste. Divide among plates.
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