Linguine and Clams in Black and White Pepper Broth
Linguine and Clams in Black and White
- Coarse salt
- 1/2 pound dried linguine
- 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
- 5 garlic cloves, minced
- 2 tsp black pepper, freshly ground
- 1/4 teaspoon crushed red-pepper flakes
- 1 cup dry white wine
- 2 pounds Fanny Bay Manila Clams
- 1 teaspoon finely grated lemon zest
- White Pepper to take, freshly ground parsley
- Bring a large pot of salted water to a boil.
- Add pasta.
- Cook until al dente.
- Drain, reserving 1 cup cooking water.
- Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes.
- Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
- Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes.
- Cook until garlic is soft and lightly golden, about 5 minutes.
- Add wine and clams, and bring to a simmer.
- Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams).
- Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest.
- Toss to combine.
- Season with white pepper.
- Garnish with parsley.