Linguine With Clams, Pancetta And Chiles

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Los Angeles Times


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coarsely purée the chiles, onion and salt. With the machine running, add the olive oil in a trickle to make a coarse sauce. Makes about 1 cup.

Linguine and assembly

1/4 cup olive oil

3/4 pound pancetta, diced

6 cloves garlic, thinly sliced

3/4 cup red chile "pesto"

1/2 cup white wine

4 pounds manila clams, scrubbed

3/4 pound linguine

1/2 cup sliced Italian parsley

3/4 cup (loosely packed) sliced green onions

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