|Linguini with White Clam Sauce|
|Steamer Clams Steamed|
Rinse the clam pan well to remove any grit, then fire it with a bit of olive oil on high flame. Add 1/2 cup of pancetta in small dice and let it cook until almost crisp. Add to the pan one large shallot, minced, four cloves of garlic, minced, one and a half teaspoons each of fresh thyme and fresh sage, finely chopped, and a pinch of crushed red pepper. Cook until the shallots go translucent but not so long that the garlic burns.
Carefully pour the reserved clam juice into the pan, making sure that any accumulated grit stays behind. Cook on high flame until the sauce comes down by two thirds.
|Sauce Coming Down|
|Waiting to Finish the Sauce|