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Receta Clam And Pancetta Sauce
by Global Cookbook

Clam And Pancetta Sauce
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. In a saucepan, over medium flame, heat extra virgin olive oil.
  2. Add in Pancetta and chopped garlic, cooking till golden.
  3. Add in clams, white wine and butter.
  4. Place tight fitting lid and cook till clam shells open.
  5. Remove from heat, remove clams and separate meat from clams.
  6. Throw away shells and keep clam meat hot.
  7. Strain sauce into clean saucepan and reduce.
  8. Add in back in Pancetta and clam meat.
  9. Add in precooked pasta and continue to cook 2-3 min or possibly till pasta has finished cooking.
  10. Add in minced parsley, toss and adjust seasoning and serve immediately.
  11. Note: both Pancetta and clams are naturally salty so it is unlikely additional salt will need to be added.