Recipe Categories
Seafood
Wine Seafood

James's Clam Pasta Parsley Wine Sauce

2 tbl butter
2 oz cheese, pancetta, thinly, sliced or 2 oz cheese, prosciutto, cut into thin strips
3 x garlic, cloves, minced
1/3 cup parsley, fresh, chopped
1/4 tsp pepper, hot, flakes
1/2 cup juice, clam, bottled
1/2 cup wine, white, dry
2 lb clam, littleneck, or, Manila
    oz pasta, linguine, or, fettucine

 Method :
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.