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Clams and Pasta in Parsley Wine Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Clams and Pasta in Parsley Wine Sauce

This recipe makes 4 servings

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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

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.

Ingredients

  • 2 tbsp butter
  • 2 oz thinly sliced pancetta, cut in thin strips
  • 3 cloves garlic, minced
  • 1/3 cup chopped fresh parsley
  • 1/4 tsp hot pepper flakes
  • 1/2 cup bottled clam juice
  • 1/2 cup dry white wine
  • 2 lb Manila or littleneck clams
  • 12 oz 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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