Recipe: Michael Symon Serves up Linguine with Clams

The Iron Chef and restauranteur punches up the flavor profile of this classic dish.

The following recipe was published by People food. 

Michael Symon’s Linguine with Clams

1 lb. uncooked linguine
½ lb. pancetta, diced
1 tbsp. olive oil plus more for garnish
1 cup minced celery
3 garlic cloves, minced
2 shallots, minced
¾ tsp. kosher salt, divided
4 dozen little neck clams, scrubbed
1 cup dry white wine
½ tsp. crushed red pepper
⅓ cup finely chopped fresh flat-leaf parsley
¼ tsp. black pepper

Get the full recipe from People food. 

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