Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce

1. 1

   Cook your linguine in salted boiling water until al dente.

2. 2

   Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta.

3. 3

   Fry until golden, then add the garlic and chilies.

4. 4

   Soften them slightly and add the clams.

5. 5

   Stir, then add the white wine.

6. 6

   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.

7. 7

   Remove from the heat and add the drained linguine.

8. 8

   Stir in the parsley, correct the seasoning and serve with all the cooking juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.