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Linguine With Manila Clams, Pancetta And Hot Chilies

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CATEGORY CUISINE TAG YIELD
Italian Molto03 4 Servings

INGREDIENTS

1/2 Red onion, finely minced
1/4 lb Panceua, cut 1/8" dice
4 Garlic cloves, thinly sliced
6 T Olive oil
1 t Crushed red chilies
1 lb Manila clams, scrubbed
rinsed
2 c Dry white wine
4 T Unsalted butter
1 lb Linguine
1/4 c Finely-chopped Italian
parsley

INSTRUCTIONS

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 Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
~ (Show # MB-5639 broadcast 02-20-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-09-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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