Pasta with Clams

Pasta with Clams
Photo by Christopher Wise


  • ½ cup extra-virgin olive oil
  • 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
  • 2 pounds Mahogany clams or New Zealand cockles
  • 6 ounces thinly sliced pancetta
  • ¼ cup fresh parsley
  • 14 ounces dried thin linguine
  • 1 cup bottled clam juice
  • + 2 more ingredients
    • 1/3 cup dry white wine
    • 1 garlic clove

Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds. Stir in clams, clam juice, wine, and chiles and bo...

View full recipe at Epicurious


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