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Clams in White Wine, Butter and Parsley Pasta Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Clams in White Wine, Butter and Parsley Pasta Sauce

This recipe makes 4 servings

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Ingredients

  • 2 tbsp butter
  • 2 oz thinly sliced pancetta or prosciutto, cut into 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 manilla clams
  • 12 oz linguine or fettuccine

Preparation

In large deep, heavy skillet, melt butter over medium-high heat. Add pancetta; cook, stirring, for about 5 minutes or until starting to turn golden. Remove from pan; drain all but 1 tablespoon (15 mL) of the fat.

Add garlic, 2 tablespoons (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 for about 5 minutes or until clams open. Discard any that do not open.

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

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