Linguini and Clams with Chili and Pancetta
6 TBS of extra virgin olive oil
3 DOZ fresh little neck clams
3/4 box of dried linguini
1//2 red onion minced
4 oz diced pancetta
4 cloves of garlic sliced thin
1 3/4 C of dry white wine
1/2 stick of butter
1 TSP of dried red chili flakes
1/4 C parsley
Bring large pot of salted water to a boil. In a large, heavy bottomed pan, saute onion, garlic and pancetta on medium heat for about 10 minutes or until golden brown. Add white wine, butter, pepper flakes and clams and bring to a boil. Boil for about 10 minutes or until the clams are opened. Discard any clams that don't open. Add parsley and serve. Make sure you have some crusty bread to dip in the juice!
*Brian likes this recipe so much, it's what he'll be having on Father's Day!
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress restaurants.
