Pasta recipes
Linguine With Pancetta, White Wine Sauce
1 lb. dried good quality linguine pasta
olive oil
4 rashers pancetta, sliced, thinly or dry-curled smoked bacon
1 x large clove of garlic, finely chopped
1 dried red chili, crumbled
1 1/2 lb. clam
2 x 5 oz white wine
handful chopped parsley, leaves
salt, and, freshly ground black pepper

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.

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