In Canadian Living Cooks, this recipe serves four as a main course, but here it makes six perfect-size pasta-course servings.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
- 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 littleneck clams scrubbed
- 2 lbs Manila clams scrubbed
- 12 oz linguine
- 12 oz fettuccine pasta
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 290 mg
- Protein 11 g
- Calories 307.0
- Total fat 8 g
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 44 g
- Iron 34.0
- Folate 39.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 12.0