Reviews (1) Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 09/26/2009 Don't quite know why....I can't get this recipe to print
Back to Linguine with Clams in Pepper Broth All Reviews for Linguine with Clams in Pepper Broth - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Yield: Serves 4 la104543_1009_clams034.jpg
Ingredients Ingredient Checklist Coarse salt 1/2 pound dried linguine 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup) 1 1/2 ounces (3 tablespoons) unsalted butter 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish 5 garlic cloves, minced Freshly ground pepper 1/4 teaspoon crushed red-pepper flakes 1 cup dry white wine 2 pounds Manila clams or cockles, scrubbed well 1 teaspoon finely grated lemon zest
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 Yield: Serves 4 la104543_1009_clams034.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4 Yield: Serves 4
Recipe Summary
Servings: 4 Yield: Serves 4
Servings: 4
Yield: Serves 4
4
Serves 4
la104543_1009_clams034.jpg
la104543_1009_clams034.jpg
Ingredients
Ingredients
- Coarse salt 1/2 pound dried linguine 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup) 1 1/2 ounces (3 tablespoons) unsalted butter 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish 5 garlic cloves, minced Freshly ground pepper 1/4 teaspoon crushed red-pepper flakes 1 cup dry white wine 2 pounds Manila clams or cockles, scrubbed well 1 teaspoon finely grated lemon zest
Directions
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/26/2009 Don't quite know why....I can't get this recipe to print
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/26/2009 Don't quite know why....I can't get this recipe to printMartha Stewart Member
Rating: Unrated 09/26/2009
Don’t quite know why….I can’t get this recipe to print
Rating: Unrated
All Reviews for Linguine with Clams in Pepper Broth
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Linguine with Clams in Pepper Broth
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
