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

1. Prepare pasta according to package instructions, less 1 minute; drain pasta, reserving ⅓ cup cooking water.

2. Heat a large skillet over medium. Add pancetta and oil; cook, stirring occasionally, until the pancetta is crisp, about 10 minutes.

3. Add celery, garlic, shallots and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 6 minutes. Add clams, white wine and crushed red pepper; cover, and cook until clams open, about 5 minutes. Stir in cooked pasta and reserved pasta water; toss to coat. Sprinkle with parsley, pepper and remaining ½ teaspoon salt; garnish with a drizzle of olive oil.

Serves: 4
Active time: 20 minutes
Total time: 30 minutes

Food Hack! To remove any lingering grit, soak clams in a bowl of lightly salted water for 20 minutes. Then lift the clams out by hand so the sand remains at the bottom of the bowl.

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