I could eat pasta every single day for the rest of my life and never get bored. This is not an exaggeration. Pasta comes in so many different shapes and forms, and the possibilities are ultimately endless. Sausage and tomato, bolognese, mac n’ cheese, or light and simple pastas like this one with a simple sauce of simmered white wine, clams, pancetta, and spices.
I have to credit Matt’s mum for the inspiration for this recipe. I remember when Matt and I first started going out, oh-so many years ago (eep), and I would visit his parents place for dinner. Eleanor, being the fantastic cook she is, would always (without even breaking a sweat) whip up something crazy delicious that looked like it had popped straight out of a Canadian Living magazine. But one night, when she said we were having clam linguini I was, to be honest, a little grossed out.
Clams? In pasta? Like, those gross, stinky little mussel-like things that I used to break open and squish at the beach when I was a kid? I was about 18 then (when I tried the pasta, not when I was squishing clams at the beach!) and wasn’t yet such a foodie, so the mere idea of eating clams turned me off. Who knew it would be so good? Well, I guess a lot of people, but it was new territory for me.
Over the years I’ve copied, experimented with, and bolstered the original recipe until I made this, which has now become a regular in the dinner rotation. It’s really quite simple to make and uses lots of pantry staples. I use canned clams, since I’m cheap thrifty, but if you can splurge on some fresh clams it would be worth it.
The white wine-based sauce simmers with the pancetta and clams for about 15 minutes, then gets tossed in with the linguini and some fried bread crumbs, which give a nice texture to the noodles. And, believe it or not, there is NO CHEESE in this dish. I know, right? Pasta without cheese? I can’t believe I left it out, ME of all people. I top everything with cheese. But this doesn’t seem to need it (and I’m still a little undecided about cheese and seafood).
I really wouldn’t skimp on the white wine here when making the sauce. It’s mandetory when cooking a seafood pasta, and this is no exception. Plus, it’ll give you another excuse to open up a bottle. Not that you need another excuse, but isn’t cooking so much more fun when you have a glass of wine in your hand anyway?
Top this pasta with some parsley and some freshly squeezed lemon and you have a simple, stress-free and ultimately fancy pasta dinner.
| Clam Linguini with Pancetta & Fried Breadcrumbs | Print |
- Breadcrumbs:
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ½ cup breadcrumbs
- salt and pepper, to taste
- .
- Pasta:
- 2 Tbsp olive oil
- 1 cup diced pancetta (about 4 thick slices)
- 3 cloves garlic, minced
- ½ tsp red chili flakes
- ⅓ cup white wine
- 2 142g cans whole baby clams, reserve ¼ cup liquid
- salt and pepper, to taste
- 450g linguini
- 2 Tbsp butter
- ⅓ cup parsley, chopped
- Make breadcrumbs: in a heavy bottom skillet over medium heat, saute garlic in oil for 1 minute, then add crumbs, salt and pepper. Stir often and cook about 5 minutes until browned and crispy; set aside.
- To make pasta: heat olive oil in a large skillet over medium heat. Add in pancetta, saute until golden, then add garlic and chili flakes. Cook for about 5 minutes until fragrant.
- Add wine and clam juice to the skillet and cook for another 5-10 minutes until liquid has evaporated down to about ⅓ cup. Stir in clams until warmed through; season with salt and pepper.
- Meanwhile, cook pasta according to package instructions. Drain, reserving 1 cup of pasta water and return pasta to pot. Toss pasta with butter and sauce, adding a tablespoon or two of pasta water if needed to break up the noodles.
- Stir in breadcrumbs, top with parsley and serve.
I made this tonight and it was great, if a little dry. Even my shellfish-wary boyfriend liked it. I wanted to make it with fresh clams but I didn’t make it to the store on time. I will definitely make this again.
Thanks Deanna, I’m glad you enjoyed the recipe! Let’s help all the shellfish-wary see the error of their ways!