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Clams and Pasta in White Wine Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Clams and Pasta in White Wine Sauce

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 307
pro 11 g
total fat 8 g
sat. fat 4 g
carb 44 g
fibre 3 g
chol 25 mg
sodium 290 mg
% RDI: -
calcium 3
iron 34
vit A 7
vit C 12
folate 39

In Canadian Living Cooks, this recipe serves four as a main course, but here it makes six perfect-size pasta-course servings.

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 littleneck clams or Manila clams, scrubbed
  • 12 oz linguine or fettuccine pasta

Preparation

In large deep heavy skillet, melt butter over medium-high heat. Stir-fry pancetta until turning golden, 5 minutes. Remove from pan; drain off all but 1 tbsp (15 mL) fat.

Add garlic, 2 tbsp (25 mL) of the parsley and hot pepper flakes; stir-fry for 1 minute. Pour in clam juice and wine; bring to boil. Add clams; cover and steam until open, 5 minutes. Discard any that do not open.

Meanwhile, in large pot of boiling salted water, cook linguine until tender but firm, 8 to 10 minutes. Drain and add to pan along with pancetta; toss to coat well. Serve sprinkled with remaining parsley.

Source : Canadian Living Magazine: November 2003

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