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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Linguine with Clams, Arugula and Pancetta Recipe

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This recipe for Linguine with Clams, Arugula and Pancetta is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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