Clams and Pasta in Parsley Wine Sauce

2 tbsp butter 25 mL
2 oz thinly sliced pancetta 60 g
or prosciutto, cut in
thin strips
3 cloves garlic, minced 3
† cup chopped fresh parsley 75 mL
oe tsp hot pepper flakes 1 mL
˙ cup bottled clam juice 125 mL
˙ cup dry white wine 125 mL
2 lb littleneck or Manila 1 kg
clams
12 oz linguine or fettuccine 375 g
pasta
¡In large deep heavy skillet, melt butter
over medium-high heat; cook pancetta,
stirring often, just until turning golden,
about 3 minutes. Transfer to plate.
¡Drain off all but 1 tbsp (15 mL) fat from
pan. Add garlic, 2 tbsp (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 until
clams open, about 5 minutes. Discard any
that do not open.
¡Meanwhile, in large pot of boiling salted
water, cook pasta until tender but firm, 8 to
10 minutes. Drain and add to clam mixture
along with pancetta; toss to coat. Serve
sprinkled with remaining parsley.
Makes 4 servings. PER SERVING: about 454 cal,
17 g pro, 12 g total fat (5 g sat. fat), 66 g carb,
4 g fibre, 33 mg chol, 530 mg sodium. % RDI: 5% calcium,
51% iron, 12% vit A, 15% vit C, 60% folate