Alright, let me tell you how nice it is to be friends with Rachel Hutchinson from Food Life Love:
A. She is always smiling.
B. She is super sweet.
C. You eat like a Queen.
D. She agreed to share a recipe in our Guest Recipe Post series.
I met Rachel through my sister, Krystal and her presence has brought a lot of joy, laughter and full tummies to some of our best family get-aways and get-togethers. She is a graduate of The French Culinary Institute in New York and she shares her favorite recipes regularly on her blog, Food Life Love. She is also a "foodie to follow" on Instagram! I hope you enjoy her Linguini with Pancetta and Clams!
Linguini with Pancetta and Clams
1 lb linguini
2-3 tablespoons EVOO
4 oz. pancetta, cut into small cubes
2 large shallots, minced
6 cloves garlic, minced
1 to 2 teaspoons red pepper flakes, depending on how spicy you like it
1 1/2 to 2 cups of a dry white wine, I used Pinot Grigio
1/2 cup chicken broth, you can also just use water
45 little neck clams
2 lemons, juiced
2 tablespoons butter
1/2 cup heavy cream
1 medium baguette
parmesan cheese, optional
salt and pepper, to taste
chopped flat leaf parsley, optional
Preheat the oven to 400 degrees.
Bring a large pot of water to a boil. Add a good handful of salt, it should taste like the sea. This is where the pasta gets all of its flavor, so don't forget to season your water! Boil the pasta according to the instructions on the package, it usually takes around 8 to 12 minutes.