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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2002
- 2 tablespoons butter
- 2 oz thinly sliced pancetta cut in thin strips
- 3 cloves garlic minced
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon hot pepper flakes
- 1/2 cup bottled clam juice
- 1/2 cup dry white wine
- 2 lbs Manila or littleneck clams
- 12 oz linguine
- 12 oz fettuccine pasta
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 (30 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 530 mg
- Protein 17 g
- Calories 454.0
- Total fat 12 g
- Cholesterol 33 mg
- Saturated fat 5 g
- Total carbohydrate 66 g
- Iron 51.0
- Folate 60.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 15.0