Linguine with Clams and Chiles Print Email

As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. SERVES 4

Kosher salt, to taste
1 lb. pasta, preferably linguine
1⁄3 cup extra-virgin olive oil, plus more for drizzling
4 oz. pancetta, minced
2 cloves garlic, thinly sliced crosswise
2 Fresno or Holland chiles, stemmed and thinly sliced crosswise
2 3⁄4 lbs. littleneck clams (about 30), scrubbed clean
1⁄3 cup dry white wine
3 tbsp. roughly chopped fresh flat-leaf parsley

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 6 minutes. Drain pasta, reserving 1⁄2 cup pasta water, and set aside. Meanwhile, heat oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until just crisp, about 5 minutes. Using a slotted spoon, transfer pancetta to a paper towel; set aside.

Return skillet to medium heat and add garlic and half the chiles; cook, stirring often, until garlic is golden brown, about 3 minutes. Add clams and wine, increase heat to high, and cook, covered, swirling pan occasionally, until clams open and release their juices, 5–10 minutes. Using tongs, transfer clams to a plate; set aside. Bring sauce to a boil over high heat, return pancetta to pan, and add reserved pasta and 1⁄4 cup cooking liquid. Cook, tossing pasta occasionally, until sauce clings to pasta, about 2 minutes. Sprinkle in some more of the pasta cooking water if the pasta seems dry. Add 2 tbsp. parsley, season with salt, and toss to combine. Transfer pasta to a serving bowl, arrange clams over pasta, and pour any clam juices from the plate over pasta. Drizzle pasta with more olive oil and garnish with remaining chiles and parsley.