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 :)

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.

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.

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.

Sprinkle with remaining parsley and serve.

butter, pancetta, garlic cloves, fresh parsley, hot pepper flakes, bottled clam juice, dry white wine, littleneck clams, linguine