Linguine with Clams and Hot Chiles

Babbo’s famous linguine tossed with Manila clams, pancetta, white wine, and a hit of chile that opens the clams right in the pan.

Ingredients

• 1 pound dried linguine
• 1/4 cup extra-virgin olive oil
• 1 medium red onion, finely chopped
• 4 ounces pancetta, cut into 1/4-inch dice
• 4 garlic cloves, thinly sliced
• 1 tablespoon hot red pepper flakes
• 36 Manila or littleneck clams, scrubbed
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/2 cup chopped Italian parsley
• Kosher salt

Directions

1. Bring 6 quarts of salted water to a boil for the pasta.
2. In a 14-inch saute pan, heat the olive oil over medium-high heat. Add the onion, pancetta, and garlic and cook until softened and lightly golden, about 5 minutes.
3. Add the red pepper flakes, clams, wine, and butter. Cover and cook just until all the clams have opened, 5 to 7 minutes; discard any that stay shut.
4. Meanwhile, cook the linguine until just shy of al dente, about 1 minute less than the package directs, then drain.
5. Add the linguine to the pan with the clams and toss over high heat for 1 minute so the pasta absorbs the briny sauce.
6. Stir in the parsley, adjust salt, and divide among warm bowls, spooning clams over each.

Notes

Mario Batali’s world-famous Babbo linguine with clams, a fixture of his Feast of the Seven Fishes.