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| 1/2 mittel | Red Onion finely minced |
| 1/4 x ca. 450 g | Panceua; cut 1/8" dice |
| 4 | Garlic cloves thinly sliced |
| 6 Esslöffel | olive oil |
| 1 Teelöffel | Crushed red chilies |
| 1 x ca. 450 g | Manila clams; scrubbed, rinsed |
| 2 Tasse | white wine dry |
| 4 Esslöffel | butter unsalted |
| 1 x ca. 450 g | Linguine |
| 1/4 Tasse | Finely-chopped Italian parsley |
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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
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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