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Linguine with Clams, Arugula and Pancetta Recipe

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This recipe for Linguine with Clams, Arugula and Pancetta, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb linguine
3 oz EVOO
2 shallots, diced
1/2 t crushed red pepper
2 oz pancetta
32 clams
1 C arugula, lightly chopped
2 T bread crumbs, for garnish

Directions:
Directions:
Cook pasta al dente, reserving 1/2 C cooking water.


EVOO in large deep skillet on high heat, until shimmering. Add shallots and saute until softened.

Now add red pepper, pancetta and clams. Cover and cook until clams are opened, about 2 minutes.

Add linguine and cooking water. Cook over mod heat, tossing until clams are cooked through and sauce thickens a little.

Take pan off the stove and add arugula into pasta and transfer into serving bowls.

Pass grated parmesan

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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