Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Linguine with pancetta, olive oil, chilli, clams and white wine
Not Too Tricky
About the recipe
A lot of people think that fresh pasta is superior to dried – that’s rubbish, it’s just that they do different things. Dried pasta is generally made from flour and mostly water, which means that it lasts for ages and retains a fantastic bite which is great for seafood, oily and tomato sauces, whereas fresh pasta is silky and tender and suits being stuffed and served with creamy and buttery sauces.
Recipe From
Ingredients
455g/1lb dried linguine, the best you can get
olive oil
4 rashers of pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1–2 dried red chillies, crumbled
680g/1½lb clams
2 glasses of white wine
1 good handful of parsley, roughly chopped
salt and freshly ground black pepper
Method
Find the recipe!
For the full recipe, head to page 128 of The Return of the Naked Chef.
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