Linguine with Clams, Pancetta, and Tomatoes


Preparation info

  • Difficulty


  • Makes


    Servings; Can be Doubled

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Sweet and tender Manila clams, steamed with a little white wine and red pepper flakes and then tossed with pasta strands, is a super-quick and immensely satisfying dinner.


  • Gluten-free linguine or spaghetti, (I like Ancient Harvest), 6–7 oz (200–220 g)
  • Olive oil, 2 tablespoons
  • Freshly ground pepper
  • Pancetta, oz (45 g) chopped
  • Shallot, 1 large, thinly sliced
  • Red pepper flakes
  • Dry white wine or clam juice, ½ cup (4 fl oz/125 ml)
  • Manila clams, 2 lb (1 kg)
  • Fresh flat-leaf parsley, ¼ cup ( oz/10 g) minced
  • Cherry tomatoes, 1 cup (6 oz/185 g), halved


  1. Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, and then return to the pot. Add 1 tablespoon of oil and a generous amount of pepper and stir to coat. Cover the pot to keep warm.
  2. Meanwhile, place a large frying pan over medium heat. Add the remaining 1 tablespoon oil and the pancetta and sauté until beginning to brown, about 2 minutes. Add the shallot and a pinch of pepper flakes and sauté for 1 minute to soften. Add the wine and boil until reduced by half, about 1 minute. Add the clams and half of the parsley. Cover the pan and cook until the clams just open, about 4 minutes. Mix in the tomatoes.
  3. Transfer the pasta to a warmed serving bowl. Pour the sauce and clams over the pasta. Sprinkle with the remaining parsley and serve right away.