Clams and Pasta in White Wine Sauce

Author: Canadian Living

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

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 littleneck clams scrubbed
  • 2 lbs Manila clams scrubbed
  • 12 oz linguine
  • 12 oz fettuccine pasta

Method

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

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Clams and Pasta in White Wine Sauce

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