Clams and Pasta in Parsley Wine Sauce
A quick simmer, a little sauce and a gentle toss put the flavours of both the sea and the land on the table in minutes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 454 |
| pro | 17 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 33 mg |
| sodium | 530 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 51% |
| vit A | 12% |
| vit C | 15% |
| folate | 60% |
-
2 tbsp (25 mL) butter
2 oz (60 g) thinly sliced pancetta or prosciutto, cut in thin strips
3 cloves garlic, minced
1/3 cup (75 mL) chopped fresh parsley
1/4 tsp (1 mL) hot pepper flakes
1/2 cup (125 mL) bottled clam juice
1/2 cup (125 mL) dry white wine
2 lb (1 kg) littleneck or Manila clams
12 oz (375 g) linguine or fettuccine pasta
Preparation:
In large deep heavy skillet, melt butter over medium-high heat; cook pancetta, stirring often, just until turning golden, about 3 minutes. Transfer to plate.
Drain off all but 1 tbsp (15 mL) fat from pan. Add garlic, 2 tbsp (25 mL) of the parsley and hot pepper flakes; cook, stirring, for 1 minute. Pour in clam juice and wine; bring to boil. Add clams; cover and cook until clams open, about 5 minutes. Discard any that do not open.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and add to clam mixture along with pancetta; toss to coat. Serve sprinkled with remaining parsley.
Source
Canadian Living Magazine: November 2002
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