Linguine alle Vongole

1. 1

   Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes.

2. 2

   Add garlic and saute, stirring, until golden, about 30 seconds.

3. 3

   Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes).

4. 4

   If using whole chiles, remove with a slotted spoon and discard.

5. 5

   While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente.

6. 6

   Drain in a colander, then add to clams and simmer, stirring, 30 seconds.

7. 7

   Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.