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Recipe
Clam And Pancetta Sauce Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 170 | 77% |
| Total Fat 19.29g | 24% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 6mg | 0% |
| Potassium 82mg | 2% |
| Total Carbs 2.04g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.51g | 0% |
| Protein 0.25g | 0% |
Ingredients Convert Measures
- 4 Tbsp. extra virgin extra virgin olive oil
- 1 c. pancetta, diced, small
- 1 tsp garlic, chopped
- 1 lb Manila clam, cleaned
- 2 Tbsp. unsalted butter
- 1 c. white wine
- 1/4 c. Italian parsley, finely, minced
- angelhair pasta, precooked to 3/4 doneness
Directions
- In a saucepan, over medium flame, heat extra virgin olive oil.
- Add in Pancetta and chopped garlic, cooking till golden.
- Add in clams, white wine and butter.
- Place tight fitting lid and cook till clam shells open.
- Remove from heat, remove clams and separate meat from clams.
- Throw away shells and keep clam meat hot.
- Strain sauce into clean saucepan and reduce.
- Add in back in Pancetta and clam meat.
- Add in precooked pasta and continue to cook 2-3 min or possibly till pasta has finished cooking.
- Add in minced parsley, toss and adjust seasoning and serve immediately.
- Note: both Pancetta and clams are naturally salty so it is unlikely additional salt will need to be added.
