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Chuck's Favorite Clam Linguine Adapted from a Tom Douglas Favorite Recipe

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This recipe for Chuck's Favorite Clam Linguine Adapted from a Tom Douglas Favorite is from The TCGC Ladies Recipe Collection , 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:  
2 jalapeno chiles, cut in half and seeded
1/4 cup olive oil, plus more for brushing
kosher salt and freshly ground black pepper
3 oz pancetta, diced (about 1/2 cup)
1 tsp minced fresh garlic
1/4 tsp red pepper flakes, or to taste
2 lbs clams, scrubbed and rinsed
1 lb fresh or dried linguine
1/4 cup unsalted butter
4 tsp chopped fresh flat-leaf parsley
1 tbsp fresh lemon juice
2 tsp grated lemon zest
1/2 cup flat-leaf parsley
1/4 cup shaved parmesan cheese
4 lemon wedges
1/4 cup dry white wine
Directions:
Directions:
Preheat the oven to 400º F and start a pot of salted water boiling to cook the pasta later. Brush the jalapeño halves with oil and sprinkle with salt and pepper. Place them on a baking sheet and roast in the oven for 10 minutes. When cool enough to handle, dice finely.

Put a large sauté pan over medium-high heat. Heat the 1/4 cup olive oil. Add the pancetta, and cook, stirring, until browned, about 2 minutes. Add the jalapeño, garlic, and pepper flakes and cook, stirring, another minute. Turn the heat to high. Add the clams and wine and cover. Cook until the clams open, about 3 minutes. Meanwhile, cook the pasta in the boiling water until al dente. Add the butter, chopped parsley, lemon juice, and zest to the clams in the pan and toss until the butter melts into the sauce. Drain the pasta. In a large serving bowl, toss the pasta with the clam sauce and whole parsley leaves. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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