Linguine with Clams Pancetta Chili and White Wine
Indulge in a taste of coastal elegance with this Linguine with Clams, Pancetta, Chili, and White Wine recipe—a fragrant and flavorful dish that brings together the brininess of fresh clams, the smoky richness of crispy pancetta, and a gentle kick of heat from red chili flakes. Tossed in a luscious white wine and butter sauce infused with garlic and herbs, this classic Italian pasta is both comforting and sophisticated. Ready in just 35 minutes, it’s perfect for weeknight dinners or special occasions alike. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a vibrant, restaurant-worthy finish!
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 1 kilogram Clams (fresh, cleaned)
- 100 grams Pancetta (diced)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 teaspoon Red chili flakes
- 1 cup Dry white wine
- 2 tablespoons Unsalted butter
- 2 tablespoons Flat-leaf parsley (chopped, plus extra for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 whole Lemon (wedges for serving)
Instructions
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside.
In the same skillet, add the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Add the cleaned clams to the skillet and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that remain closed.
Lower the heat to medium and stir in the butter until melted, followed by the crispy pancetta and chopped parsley. Season with salt and black pepper.
Add the cooked linguine to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
Serve immediately, garnished with additional parsley and lemon wedges on the side for squeezing over the pasta.
Nutrition Facts
Calories |
3843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6435 mg | 280% | |
| Total Carbohydrate | 289.3 g | 105% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.9 g | ||
| Protein | 328.6 g | 657% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 299.2 mg | 1662% | |
| Potassium | 7769 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
