Linguine With Clams, Pancetta And Chiles

• 6 tablespoons Extra virgin olive oil
• 1 batch Red onion, minced
• 4 ounces Pancetta, cut into 1/8-in dice
• 6 cloves Garlic, thinly sliced
• 1 teaspoon Red pepper flakes
• 1 pound Clams, scrubbed & rinsed
• 2 cups Dry white wine
• 4 tablespoons Unsalted butter
• 1 pound Linguine
• 1/2 cup Italian parsley, chopped

1. Bring 6 quarts of water to a boil and add about 2 tablespoons of salt.
2. In a large saute pan, heat the olive oil and saute the onion, pancetta and garlic over medium heat until the onion is very soft and the pancetta is translucent, about 10 minutes.
3. Add the red pepper flakes, clams, wine and butter and bring to a boil. Cook just until all the clams have opened, 5 to 7 minutes, then set aside. Discard any clams that did not open.
4. Boil the linguine according to package directions, until tender yet still al dente. Drain the pasta dn toss into the pas with the clams. Stir gently to mix; this should still be a little brothlike. Add the parsley, pour into a warm serving bowl, and serve.
5. NOTE, if clams are not in shell use 1/2 pound of clams.

extra virgin olive oil, batch red onion, garlic, red pepper, white wine, butter, linguine, italian parsley

Taken from www.epicurious.com/recipes/member/views/linguine-with-clams-pancetta-and-chiles-58a0ad8e6833cbab37a9c588 (may not work)