Clams and Pasta in Parsley Wine Sauce

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 51.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Clams and Pasta in Parsley Wine Sauce

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