Linguini with Pancetta and White Clam Sauce

“A staple at the Stampone shore house, this recipe for linguini with clams makes an authentic Italian pasta dish that’s easy and perfect for summertime.  With fresh clams and a few simple ingredients, you have a delectable meal in less than 30 minutes.”

Linguini with Pancetta and White Clam Sauce

1 lb. thin linguini

Salt/fresh ground pepper

¼ c. Extra Virgin Olive Oil

5 Garlic cloves sliced thin

½ medium onion diced

¼ lb. pancetta cut into 1/8 inch dice

½ tsp. crushed red pepper flakes

3 Anchovie filets packed in oil (optional)

2 dozen manila or little neck clams

1/3 c. dry white wine

¼ c. finely chopped parsley

In a large pot, bring to a boil 8 quarts of salted water.  Add 1 lb. thin spaghetti and cook to al dente according to package instructions.

Meanwhile, in a large saute pan over moderate heat, heat olive oil until hot but not smoking.  Add garlic, onion and pancetta until garlic is golden, onion is translucent, and pancetta has rendered, about 10 minutes.  Add anchovie and red pepper and cook until anchovies are dissolved.  Add white wine and clams and bring to a boil.  Cook until all clams have opened, then set aside.  About 6 to 8 minutes.  Discard any clams which do not open.

Drain pasta in colander and toss into saute pan with clams and gently mix.  Garnish with parsley and season with ground black pepper.  Pour into warm serving bowls and serve.