意式香草煙肉蜆意粉
做法
Bring 6 quarts water to boil; add 2 tablespoon salt. In a large pan, heat oil until just smoking, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent in about 10 minutes. Add hot chiles, clams, white wine and butter, bring to boil. Cook until all clams have opened, then set aside.
Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like. Add chopped parsley.
Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like. Add chopped parsley.