The classic recipe has no shallots or pancetta as far as I know. I think mine tastes better because of it.
Box 'o Linguini
2 lbs of manila or any small clams
One large shallot shaved thin
8 cloves of garlic (this is way more than normal)
2 cups of dry white wine (one cup for the pasta and one for the chef)
Hot pepper flakes
Two handfulls of chopped italian parsley
Good olive oil
Bit of butter
Kitchen timer - important!
Half a handfull of pancetta
Juice from one lemon
Boil your pasta water. In a large saucepan completely cover the bottom with evo, add the pancetta and pepper flakes when hot. Throw in shallots and dump your pasta in the boiling water. Set your timer to 8 mins. This dish lives and dies on the pasta being perfect.
Throw in your garlic for a minute and then dump in your wine, lemon juice, and clams and some of the parsley. Cover, shaking every once in awhile to make sure all the clams get cooked evenly.
When the timer is done, salt and pepper your clams, toss in your butter, toss in the pasta and fold it into the sauce. I also like to pop in a little more pepper flakes to add more depth to the "bite". One minute later you are done. Finish with some evo and the rest of the parsley before serving. The sauce should be good enough to drink. I should know, because that's exactly what I did when I was done.
-- Sent from my Palm Pre
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