Linguine with clams, arugula, and tomatoes
3 tablespoon extra virgin olive oil
6 ounces pancetta, chopped
5 garlic cloves, sliced thin
½ teaspoon red pepper flakes
1 cup dry white wine
3 pounds littleneck clams, scrubbed (about 30 clams)
1 (14.5 ounce) can diced tomatoes salt
1 pound linguine
4 cups baby arugula, chopped
- Bring 4 quarts water to boil in large pot.
- Heat 1 tablespoon oil and pancetta in large skillet over medium heat and cook until pancetta is crisp and browned, about 6 minutes. Using slotted spoon, transfer pancetta to pepper towel lined plate. Discard all but 3 tablespoon fat. Add garlic and pepper flakes to skillet and cook over medium heat until fragrant, about 1 minute. Add wine and clams to skillet, distributing clams in single layer. Increase heat to medium high, cove and cook, stirring occasionally, until clams open, 8 to 10 minutes. Using slotted spoon, transfer clams to large bowl, discarding any that do not open, and cover to keep warm. Add tomatoes to skillet and cook until tomatoes just begin to soften, about 3 minutes. Season with salt to taste.
- Meanwhile, add linguine and 1 tablespoon salt to boiling water and cook until pasta is al dente. Drain pasta and return to pot. Drizzle with remaining 2 tablespoons oil, add arugula, and toss to combine.
- 4 divide pasta among bowls and spoon sauce over pasta. Top with clams and sprinkle with pancetta. Serve.