Clams Casino Linguine
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
37
Spice
43
Sweetness
46
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Linguine Pasta (dried)110 g
Pancetta (diced)1 small
Yellow Onion (finely chopped)1 large
Garlic (clove, minced)1 pinch
Red Chili Flakes1 cup
White Wine (dry)2 tbsps
Unsalted Butter (optional)Directions:
1
Bring a large pot of water to a boil and salt it generously
2
Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat
3
Add the panko and cook, stirring, until golden brown, 2 to 3 minutes
4
Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside
5
Wipe out the skillet
6
Drop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions
7
Return the skillet to medium heat and add the remaining olive oil and the pancetta
8
Cook, stirring frequently, until golden brown and crisp
9
Transfer to a small bowl using a slotted spoon and set aside
10
Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes
11
Stir in the garlic and red chili flakes and cook for about 2 minutes more
12
Increase the heat to medium-high and pour in the wine
13
Let it simmer until nearly evaporated, about 1 minute
14
Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute
15
Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot
16
Remove about 1/2 cup of the pasta cooking water and reserve; drain the linguine and toss it in the skillet
17
Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry
18
Season the pasta with a little salt, if desired, and a healthy grind of black pepper
19
Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it
20
Serve immediately with more breadcrumbs passed at the table