Clams And Pasta In Wine Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 ounces pancetta, thinly sliced, cut in thin strips (or prosciutto)
• 3 garlic cloves, minced
• 1/3 cup fresh parsley, chopped
• 1/4 teaspoon hot pepper flakes
• 1/2 cup bottled clam juice
• 1/2 cup dry wine
• 2 lbs littleneck clams, scrubbed (or manila clams)
• 12 ounces linguine or 12 ounces fettuccine, cooked

Recipe

• 1 in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
• 2 add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
• 3 meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
• 4 sprinkle with remaining parsley and serve.