- 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.