RECIPE: Linguine with Manila Clams, Pancetta, and Hot Peppers

April 29, 2015, 12:05 PM HST
* Updated September 8, 12:06 PM
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The smoky taste of pancetta bacon with the spiciness of the red hot peppers is a perfect complement to the tender sweet clams.  Serve with a tossed green salad and crusty bread to soak up the juices at the bottom of the bowl!

Serves four as a main course


4 tablespoons extra virgin olive oil

1/2 medium onion, minced


4 ounces thinly sliced pancetta* (or bacon if pancetta is not available)


6 cloves garlic, peeled and minced

4 tablespoons extra virgin olive oil

2 sliced red Hawaiian hot peppers, stemmed and seeds removed (or 1 teaspoon crushed red pepper flakes)


2 1/2 pounds manila clams, scrubbed and rinsed

1/2 cup dry white wine

2 tablespoons butter

1 pound linguine

1 bunch Italian or flat leaf parsley, finely chopped

Salt and pepper to taste


  1. Bring 6 quarts water to boil; add 2 tablespoons salt.
  2. In a large sauté pan, heat oil over medium heat; sauté pancetta until browned and crisp.  Remove pancetta with a slotted spoon to a plate covered with a paper towel and let cool.  The pan should have some oil and tiny browned bits of pancetta left in it for the next step.
  3. Add chopped onions, peppers, and garlic to the pan and saute over medium heat until limp, but not browned.  Add the clams, butter, and the wine and cook covered until all clams have opened. Take off heat.
  4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink saving 1/2 cup of pasta water; toss linguine into pan with clams, and stir gently to mix adding pasta water. Add chopped parsley and pancetta and pour into a warm serving bowl.

* Italian style bacon can be found in the deli section of the grocery store.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.

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