Linguine With Escaped Clams - {Linguine Con Le Vongole Fujit

Recipe Ingredients

2 tablespoons	30ml	Salt - plus
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Tomatoes - peeled, seeded, (large)
		And cut into 1/2" dice
5		Garlic cloves - crushed
1 1/2 oz	42g	Prosciutto or pancetta
1/4 cup	59ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Red chili flakes
1 lb	454g / 16oz	Linguine

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large, non-reactive bowl, combine the tomatoes and the remaining 2 teaspoons of salt, stir gently with a wooden spoon, and set aside.

On a clean cutting board, mince the garlic and prosciutto or pancetta together to make a homogenous, paste-like mixture. In a 12- to 14-inch saute pan, heat the olive oil over medium-low heat and add the garlic and pork mixture. Cook it gently for 4 to 5 minutes, until it is translucent but not browned. Remove from heat, add the chili flakes, stir well to combine and set aside.

Cook the linguine in the boiling water according to package instructions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.

Toss the drained pasta into the pan with the garlic-pork mixture and the tomatoes and toss over high heat for 1 minute, adding enough of the reserved pasta water to bring the sauce to desired consistency and dress each strand of pasta.

Remove from heat and divide among 4 warmed pasta bowls.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A02) - from the TV FOOD NETWORK

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