Clams and Pasta in White Wine Sauce
In Canadian Living Cooks, this recipe serves four as a main course, but here it makes six perfect-size pasta-course servings.
Servings: 6
Ingredients:
| 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% |
-
2 tbsp (25 mL) butter
2 oz (60 g) thinly sliced pancetta, 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, scrubbed
12 oz (375 g) linguine or fettuccine
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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