Title: Linguine with Manila Clams, Pancetta And Hot Chilies
Categories: Molto03
Yield: 4 servings

1/2 md Red onion; finely minced
1/4 lb Panceua; cut 1/8" dice
4 Garlic cloves; thinly sliced
6 tb Olive oil
1 ts Crushed red chilies
1 lb Manila clams; scrubbed,
-rinsed
2 c Dry white wine
4 tb Unsalted butter
1 lb Linguine
1/4 c Finely-chopped Italian
-parsley

Bring 6 quarts water to boil and add 2 tablespoons salt. In a large saute
pan, saute red onion, pancetta and garlic over medium heat until onion is
very soft and pancetta is translucent (about 10 minutes). Add hot chilies,
clams, white wine and butter and bring to a boil. Cook until all clams have
opened, and then set aside. Boil linguine according to package
instructions. When softened but still firm, 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 chopped parsley, pour into warm serving bowl and
serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5639 broadcast 02-20-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.