Recipe: Linguine with Clams, Pimentón and Smoked Pig Jowl


!--paging_filter--p10 ounces linguinebr 1 tablespoon olive oilbr 1/3 pound smoked pig jowl, dicedbr 1 small yellow onion, dicedbr 4–5 cloves garlic, mincedbr 1/2 large red bell pepper, dicedbr 1 teaspoon crushed red chili pepper flakesbr 1/4 teaspoon semisweet (or sweet) smoked paprikabr salt, to tastebr 1/2 cup dry white winebr 2 dozen manila clamsbr 2 handfuls wild watercress, dandelion greens, or arugula, torn parsley, chopped for garnishbr br 1. In a large, deep-sided saucepan, heat olive oil over medium-low and slowly cook diced jowl, rendering fat until the meat is crispy, about 30 minutes of mostly untended cooking with occasional br 2. While the jowl is rendering, bring a pot of water to boil and add linguine. Cook until not quite al dente, drain, and set br 3. When diced jowl is crispy, raise heat to medium, add onions and cook in pork fat for a minute before adding garlic and red pepper. Cook together for another 2 minutes. Stir in crushed red pepper flakes and paprika. Salt to br 3. Raise heat to high, de-glaze with white wine, and allow to bubble for 30 seconds, stirring, before adding clams and br 4. When clams begin to open, mix in greens and linguine. Continue to stir, coating pasta and reducing liquid if necessary. Serve and garnish with chopped br Serves 2.brbrRead Langdon Cook's a href="" target="_blank"how-to on foraging for manilla clams/a./p