Linguine with Clams in Pepper Broth
- Coarse salt
- 1/2 pound dried linguine
- 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
- 5 garlic cloves, minced
- Freshly ground pepper
- 1/4 teaspoon crushed red-pepper flakes
- 1 cup dry white wine
- 2 pounds Manila clams or cockles, scrubbed well
- 1 teaspoon finely grated lemon zest
- Produce
- Flat-leaf parsley, fresh (2 tablespoons)
- Lemon, zest (1 teaspoon)
- Seafood
- Manila clams or cockles (2 pounds)
- Meat
- Pancetta (2 ounces)
- Cooking & Baking
- Garlic cloves (5)
- Pepper, Freshly ground (1)
- Red-pepper flakes (1/4 teaspoon)
- Salt, Coarse (1)
- Pasta & Grains
- Linguine, dried (1/2 pound)
- Dairy
- Butter, unsalted (1 1/2 ounces)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
14 people saved this recipe.
