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Ингредиенты
- 4 Tbsp. extra virgin olive oil
- 4 ounce pancetta, thickly sliced and cut into 1/4 inch dice, or possibly bacon, cut
- Â Â into small pieces.
- 1/2 c. minced onion
- 6 lrg cloves garlic, thickly sliced
- 1/4 tsp red pepper flakes
- 1/4 lb shiitake mushrooms, stemmed and sliced
- 1Â 1/2 lb small clams, well scrubbed
- 1/2 c. white wine
- 1 c. clam juice or possibly chicken stock
- 1/2 c. tomato sauce
- 1/2 c. heavy cream
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 lb linguine
- 2 Tbsp. minced fresh Italian parsley
Инструкции
- Bring a large pot of salted water to a boil. Heat the oil in a large skillet or possibly saute/fry pan over medium-high heat. Add in the pancetta or possibly bacon and cook till crisp and brown, 2-5 min. Transfer to paper towels to drain.
- In the same pan, saute/fry the onion, garlic and red pepper flakes till the garlic is golden, 1-2 min. Add in the mushrooms and cook over medium-high heat till the mushrooms have browned and the onions are tender, 6-10 min.
- Add in the clams and wine, and stir well. Simmer the mix over medium-high heat and remove the clams as they open.
- Throw away any clams which have not opened after 4 min. Stir in the clam juice or possibly stock, tomato sauce, cream, salt and pepper, and bring sauce to a boil.
- Reduce the heat to medium and simmer to a sauce consistency, 10-12 min.
- Meanwhile, cook the pasta in the boiling water according to package directions. Drain and return to the cooking pot. Pour on the sauce, clams and pancetta or possibly bacon. Toss together over low heat till the pasta and sauce are well combined, 1-2 min. Stir in the parsley and serve.
