Clam Linguini with Pancetta & Fried Breadcrumbs



  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • ½ cup breadcrumbs
  • salt and pepper, to taste


  • 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

Cooking Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in breadcrumbs, top with parsley and serve.


  • If you want to splurge, use fresh clams instead of canned! Place them in the sauce for the last 5 minutes and cover, steaming until the clam shells open up.
Source: Port and Fin

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