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Ингредиенты
- 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
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 207 | 66% |
| Total Fat 23.41g | 29% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 839mg | 35% |
| Potassium 286mg | 8% |
| Total Carbs 3.03g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.51g | 0% |
| Protein 12.45g | 20% |
