Linguine with Clams | Emeril Lagasse

Meet Emeril’s favorite recipe for linguine with clams—a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular.

CLASSIC CLAM LINGUINE
SERVES 4 TO 6

Coarse salt
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces pancetta, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup clam juice
2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
½ cup finely chopped fresh parsley leaves, plus additional for serving
1/2 cup finely grated Parmesan, for serving (optional)

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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