Linguine with Clams, Pancetta, and Tomatoes

Name: Linguine with Clams, Pancetta, and Tomatoes
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Cherry tomatoes, 1 cup (6 oz/185 g), halved; Manila clams, 2 lb (1 kg); Fresh flat-leaf parsley, ¼ cup (⅓ oz/10 g) minced; Pancetta, 1½ oz (45 g) chopped; Red pepper flakes; Gluten-free linguine or spaghetti, (I like Ancient Harvest), 6–7 oz (200–220 g); Shallot, 1 large, thinly sliced; Dry white wine or clam juice, ½ cup (4 fl oz/125 ml); Freshly ground pepper; Olive oil, 2 tablespoons

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

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.

Ingredients

Gluten-free linguine or spaghetti, (I like Ancient Harvest), 6–7 oz (200–220 g)
Olive oil, 2 tablespoons
Freshly ground pepper

Dinner
Gluten-free

Method

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.
Meanwhile, place a large frying pan over medium heat. Add the remaining 1 tablespoon oil and the p