Clams and Pasta in White Wine Sauce

This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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 white wine
• 2  lbs littleneck clams, scrubbed (or manila clams)
• 12  ounces linguine or 12  ounces fettuccine, cooked

Directions

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.