Ingredients
The following ingredients have 4 Servings
- 400g dried spaghetti
- 12 thick slices of flat pancetta (or streaky bacon), cut into strips
- 2 tbs olive oil, plus extra to drizzle
- 500g clams (vongole) or pipis, soaked in a bowl of cold water for 5 minutes
- 3-4 garlic cloves, finely chopped
- 2 small red chillies, seeds removed, thinly sliced
- 8 anchovy fillets, roughly chopped
- 200ml dry white wine
- 1 cup flat-leaf parsley leaves, chopped
Instruction
- Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 2-3 tbs cooking liquid.
- Meanwhile, heat a large saucepan over medium heat. Cook pancetta, stirring, for 5-7 minutes until it starts to crisp. Remove and set aside. Increase heat to high, add 2 tbs oil to the same pan, then add clams. Cook for 1 minute, stirring, then add garlic, chilli and anchovy. Add wine and cover for about 2 minutes. As clams open, transfer to a bowl so they don’t become rubbery.
- Once all clams have opened, remove the pan from the heat (discard any clams that haven’t opened after this time). If pan is dry, add a little pasta liquid. Add pasta with parsley and a drizzle of oil. Season with pepper to taste, then add clams and pancetta, toss to combine and serve.
