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Ingredientes
- 1/2 med Red onion finely chopped
- 1/4 lb Panceua cut 1/8" dice
- 4 x Garlic cloves thinly sliced
- 6 Tbsp. Extra virgin olive oil
- 1 tsp Crushed red chilies
- 1 lb Manila clams scrubbed, rinsed
- 2 c. Dry white wine
- 4 Tbsp. Unsalted butter
- 1 lb Linguine
- 1/4 c. Finely-minced Italian parsley
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a large saute/fry pan, saute/fry red onion, pancetta and garlic over medium heat till onion is very soft and pancetta is translucent/soft (about 10 min). Add in warm chilies, clams, white wine and butter and bring to a boil. Cook till all clams have opened, and then set aside.
- Boil linguine according to package instructions. When softened but still hard, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. Add in minced parsley, pour into hot serving bowl and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 810 | |
| Calories from Fat 295 | 36% |
| Total Fat 33.53g | 42% |
| Saturated Fat 10.42g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 18mg | 1% |
| Potassium 424mg | 12% |
| Total Carbs 90.21g | 24% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.83g | 3% |
| Protein 15.4g | 25% |
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