Embark on a culinary journey to the shores of Italy with our delectable Linguine with Manila Clams, Pancetta, and Hot Chilis. This symphony of flavors dances on your palate, tantalizing your taste buds with every bite. Dive into the depths of briny Manila clams, perfectly cooked to retain their tender texture and burst of ocean essence. Savor the smoky, savory notes of pancetta, rendered to perfection, infusing each strand of linguine with its rich, fatty goodness. The subtle heat of hot chilis adds a touch of warmth, awakening your senses and leaving you craving more. This article presents a collection of variations on this classic dish, each offering a unique twist on the original. From the traditional white wine sauce to a vibrant tomato-based sauce, and even a spicy Arrabiata version, there's a recipe here to satisfy every palate. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will transport you to the heart of Italy.
Here are our top 5 tried and tested recipes!
LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
LINGUINE WITH MANILA CLAMS AND SPICY CHORIZO SAUSAGE
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 12
Steps:
- When using fresh tomatoes they must be peeled first. Dip them briefly in boiling water to loosen the skins. Peel, cut in half, remove and discard the seeds. Dice the tomatoes and have ready beside the stove. Bring the water to a boil in a large pot and season with salt while you prepare the sauce. The pasta will cook in 10 minutes and the sauce will take 15 minutes to cook entirely.
- Drain the anchovy fillets, rinse off the excess salt under cold water, pat dry, and chop roughly. Heat the olive oil in a sauce pan over medium heat. When hot, add the chopped anchovy fillets and saute over medium heat until the anchovies actually begin to dissolve and melt away. Add the rings of sausage and saute briefly before adding the clams in their shells. Add the garlic to the pan and before the garlic begins to brown, add the diced tomato, salt and pepper and cook for 5 to 8 minutes, before adding the white wine. Place a lid on the pan and cook until the clams steam open.
- When the water is boiling, cook the pasta according to package directions, timing it so the pasta will be completed at about the same time as the sauce. Just before you drain the pasta, add the basil to the sauce and continue cooking for just a minute longer. Remove the sauce from the heat and toss in a bowl with the drained pasta.
LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE
Steps:
- Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. 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. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;
LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE
This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.
Provided by Expat in Holland
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed. Drain.
- Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
- Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
- Add clames and white wine. Bring to boil.
- Cook until clams open. Discard any that have not opened.
- Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
- Serve.
Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4
LINGUINE WITH MANILA CLAMS, PANCETTA, AND HOT CHILIS
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Bring 6 quarts water to boil and add 2 tablespoon salt. 2. In a large sauté pan heat oil till just smoking and sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). 33. Add hot chilis, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. 4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. 5. Add chopped parsley, pour into warm serving bowl and serve.
Tips:
- Use fresh Manila clams. Fresh clams will have a briny, oceanic smell. Avoid clams that have a sour or fishy odor.
- Purge the clams before cooking. This will help to remove any sand or grit from the clams.
- Use a hot skillet to cook the clams. This will help to sear the clams and prevent them from becoming tough.
- Add the clams to the skillet in a single layer. This will help to ensure that they cook evenly.
- Cook the clams until they just open. Overcooking will make the clams tough.
- Use a slotted spoon to remove the clams from the skillet. This will help to prevent the clams from breaking.
- Serve the clams immediately. Linguine with Manila clams is best served hot.
Conclusion:
Linguine with Manila clams, pancetta, and hot chilis is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The briny clams, smoky pancetta, and spicy chilis come together to create a flavorful and satisfying dish that is sure to please everyone at the table. If you are looking for a new and exciting seafood dish to try, this is the one for you.
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