Linguine with clams, garlic, and white wine recipe

Ingredients

• 3 Tbsp olive oil
• 2 Tbsp diced pancetta (about 2 slices)
• 2 cloves garlic, thinly sliced
• 2 shallots, thinly sliced
• pinch of chili flakes
• 2 lb clams, cleaned and scrubbed
• ½ cup white wine
• ½ cup canned baby clams (reserve 2 Tbsp clam juice)
• 2 Tbsp butter salt and pepper
• 1 lb dried linguine
• ¼ cup chopped flat leaf parsley
• Fried Breadcrumbs

1. Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add pancetta and sauté until golden. Stir in garlic, shallots, and chili flakes; sauté until soft and starting to colour. Tumble in fresh clams, then add white wine and reserved clam juice. Turn heat up to medium-high and cover pot tightly with a lid. Cook, shaking pot occasionally, until clams open, about 5 to 6 minutes. Uncover and turn heat down to low. Add baby clams; stir just to warm through. Swirl in butter and season with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta until al dente, about 8 minutes, or according to package instructions. Drain pasta, reserving ½ cup of pasta cooking water. Toss pasta into clams, coating noodles well. If necessary, add a few tablespoons of cooking water to loosen sauce. Take pot off heat; fold in parsley and drizzle with olive oil.
3. To serve, divide noodles between serving plates, arranging clams on top. Top with Fried breadcrumbs, olive oil, and cracked black pepper, if desired.