Linguine with Clam Sauce
One of my favorite Italian inspired recipes: Linguine with clam sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
- 1/2 lb Fresh Linguine
- 35 Fresh Clams in shell
- 4 ounces pancetta chopped
- 1 jar Bertolli Riserva Marinara
- 2 Tablespoons Chopped Fresh Parsley optional, garnish
- 1/2 Tablespoon Red Pepper Flakes optional, garnish
- 2 Tablespoons Shaved Parmigiano Reggiano not optional, delicious
Place the clams in a large bowl full of water to soak for 20 minutes. The clams will take in the water and push out any sand or other debris into the water. While they are soaking, bring a large pot of water to a rolling boil.
Cook the pancetta over medium heat for 6 minutes.
Drain the clams and pat dry.
Carefully add the clams, and Bertolli Marinara to the pancetta.
Cover and simmer for approximately 12 minutes, or until most of the clams have opened. Discard any clams that do not open!
Cook the pasta in the boiling water according to the package directions ( for my fresh pasta, that was just over 3 minutes ).
Serve the clam sauce over the pasta. Top with fresh parsley, red pepper flakes, and Parmigiano Reggiano.