Linguine with Clams, Arugula, and Guanciale
By Vincent Li
Serves 4, as a starter course
Ingredients:
20 littleneck clams
3 tbsp extra virgin olive oil
1-2 tsp crushed red pepper
8 cloves garlic, thinly sliced
1 lb. linguine
5-6 handfuls of arugula (can subsitute baby spinach)
20 thinly sliced guanciale, a type of succulent bacon from dried hog's jowl (can substitute pancetta)
½ cup white wine
Black pepper to taste
Fresh lemon juice

Angio Foods Used
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Lemon
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Black pepper
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Olive oil
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Arugula
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