Linguine with Escaped Clams---Linguine con le Vongole Fujite

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a large, non-reactive bowl, combine the tomatoes and the remaining 2 teaspoons of salt, stir gently with a wooden spoon, and set aside.

3. 3

   On a clean cutting board, mince the garlic and prosciutto or pancetta together to make a homogenous, paste-like mixture.

4. 4

   In a 12 to 14-inch saute pan, heat the olive oil over medium-low heat and add the garlic and pork mixture.

5. 5

   Cook it gently for 4 to 5 minutes, until it is translucent but not browned.

6. 6

   Remove from heat, add the chili flakes, stir well to combine and set aside.

7. 7

   Cook the linguine in the boiling water according to package instructions, until tender yet al dente.

8. 8

   Drain the pasta, reserving 1/2 cup of the cooking liquid.

9. 9

   Toss the drained pasta into the pan with the garlic-pork mixture and the tomatoes and toss over high heat for 1 minute, adding enough of the reserved pasta water to bring the sauce to desired consistency and dress each strand of pasta.

10. 10

    Remove from heat and divide among 4 warmed pasta bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.