Creamy Clam Linguine with Fennel and Crispy Pancetta!
Make broth - fry Pancetta until fat has rendered and it's very crispy. Remove from pot. Add minced garlic, Fennel, and Thai chili peppers and Cook for 10 mins until softened and browning. Add 1/2 cup chicken stock and clams. Cook covered for 5 mins. Remove clams. Add drained can of small white beans and cook for 10 mins.
In a small bowl, combine thinly sliced Fennel, 1 minced Thai chili pepper, salt and pepper, roughly chopped parsley, lemon juice, and extra virgin olive oil. Stir to coat and set aside.
To the broth, add heavy cream and cook for a few mins until thickened. Add cooked Linguine and a bit of reserved pasta water and stir to coat. Add clams and reheat them for a minute or two.
To serve - divide pasta and clams between bowls. Top with spicy Fennel and Crispy Pancetta.
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