Total:
35 min
Active:
15 min
Yield:
4 to 8 servings
Level:
Easy

Ingredients

  • Small handful fresh flat-leaf parsley leaves, roughly torn
  • 1 cup dried panko breadcrumbs
  • 1/3 cup fresh oregano leaves, chopped
  • 1 pound dried linguine pasta
  • 4 ounces pancetta, diced
  • 1/2 small yellow onion, finely chopped
  • 1 large clove garlic, minced
  • Pinch red chili flakes
  • 1/3 cup dry white wine
  • 12 fresh Littleneck clams, with their liquor, chopped
  • 2 tablespoons unsalted butter, optional
  • Finely grated zest of 1/2 lemon
  • Freshly ground black pepper
  • Kosher salt
  • 3 tablespoons olive oil, divided, plus more as needed

Directions

Bring a large pot of water to a boil and salt it generously.

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the panko and cook, stirring, until golden brown, 2 to 3 minutes. Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside. Wipe out the skillet.

Drop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions.

Return the skillet to medium heat and add the remaining olive oil and the pancetta. Cook, stirring frequently, until golden brown and crisp. Transfer to a small bowl using a slotted spoon and set aside. Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes. Stir in the garlic and red chili flakes and cook for about 2 minutes more.

Increase the heat to medium-high and pour in the wine. Let it simmer until nearly evaporated, about 1 minute. Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute. Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot.

Remove about 1/2 cup of the pasta cooking water and reserve; drain the linguine and toss it in the skillet. 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. Season the pasta with a little salt, if desired, and a healthy grind of black pepper.

Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it. Serve immediately with more breadcrumbs passed at the table.

Categories:

IDEAS YOU'LL LOVE

Clams Casino

Clams Casino

Recipe courtesy of Giada De Laurentiis

Clams Casino

Recipe courtesy of Emeril Lagasse

Linguine with Clams

Recipe courtesy of Nadia G

Linguine with Fake Clams: Linguine Con le Vongole Finte

Recipe courtesy of Mario Batali

The Ultimate Linguine with Clam Sauce

Recipe courtesy of Rachael Ray

Quick Linguine with Prawns, Clams, Garlic and Chile

Linguine Crab

Recipe courtesy of Ruth Rogers

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here