Clams And Pasta In White Wine Sauce Recipe

Ingredients for Clams And Pasta In White Wine Sauce

• 2 tablespoons butter
• 4 ounces diced pancetta
• Garlic Cloves
• Fresh Parsley
• 1/4 teaspoon red pepper flakes (or to taste)
• Bottled Clam Juice
• Dry White Wine
• Littleneck Clams
• 1 pound linguine

How to Make Clams And Pasta In White Wine Sauce

1. Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat.
2. Add 4 ounces of diced pancetta and cook until golden brown and crispy, about 5 minutes.
3. Remove pancetta from skillet; reserving 1 tablespoon of rendered fat, discard the rest.
4. Add 2 cloves of minced garlic, 2 tablespoons of chopped fresh parsley, and 1/4 teaspoon of red pepper flakes (or to taste) to the skillet. Sauté for 1 minute until fragrant.
5. Pour in 1 cup of clam juice and 1/2 cup of dry white wine. Bring to a boil. Add 1 pound of fresh clams, cover, and steam until all clams have opened, about 5-7 minutes. Discard any clams that do not open.
6. Meanwhile, cook 1 pound of linguine in a large pot of boiling salted water according to package directions until al dente.
7. Drain the linguine and add it to the skillet with the clams and pancetta. Toss to coat everything evenly in the sauce.
8. Sprinkle with the remaining 2 tablespoons of chopped fresh parsley and serve immediately. Garnish with a lemon wedge (optional).