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4 tablespoon extra virgin olive oil
1/2 medium red onion, minced
1/4 lbs pancetta, cut into 1/8 inch dice
4 cloves garlic, thinly sliced
1 teaspoon crushed red chiles
2 lbs Manila clams, scrubbed & rinsed
1 cup dry white wine
4 tablespoon unsalted butter
1 lb linguine
1/4 cup  Italian parsley, finely chopped

Bring 6 quarts water to boil; add 2 tablespoon salt. In a large pan, heat oil until just smoking, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent in about 10 minutes. Add hot chiles, clams, white wine and butter, bring to boil. Cook until all clams have opened, then set aside.

Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like. Add chopped parsley.

* I got this recipe from  Serious Eats Food Blog I love clams but you can also substitute it with mussels.

One way to check if the clams/mussels is fresh is if it’s partially open and you try to close it, if it does then it’s fresh if not just disregard it. enJOY!

Source: Serious Eats