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Linguine with Clams and Chiles

kept byEstam
recipe bySaveur

As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce.


Kosher salt, to taste
1 lb. pasta, preferably linguine
1⁄3 cup extra-virgin olive oil, plus more for drizzling
4 oz. pancetta, minced
2 cloves garlic, thinly sliced crosswise
2 Fresno or Holland chiles, stemmed and thinly sliced crosswise
2 3⁄4 lbs. littleneck clams (about 30), scrubbed clean
1⁄3 cup dry white wine
3 tbsp. roughly chopped fresh flat-leaf parsley



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