Clams in White Wine, Butter and Parsley Pasta Sauce

[migration] empty title 327 Author: Canadian Living Credits: [migration] empty title 327

  • Portion size 4 servings


  • 2 tablespoons butter
  • 2 oz thinly sliced pancetta cut into thin strips
  • 2 oz thinly sliced prosciutto cut into 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
  • 2 lbs manilla clams
  • 12 oz linguine
  • 12 oz fettuccine


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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Clams in White Wine, Butter and Parsley Pasta Sauce