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Ingredientes
- 2 Tbsp. butter
- 2 ounce cheese, pancetta, thinly, sliced or possibly 2 ounce cheese, prosciutto, cut into thin strips
- 3 x garlic, cloves, chopped
- 1/3 c. parsley, fresh, minced
- 1/4 tsp pepper, warm, flakes
- 1/2 c. juice, clam, bottled
- 1/2 c. wine, white, dry
- 2 lb clam, littleneck, or possibly, Manila ounce pasta, linguine, or possibly, fettucine
Direcciones
- In large deep, heavy skillet, heat butter over medium-high heat.
- Add in pancetta; cook, stirring, for about 5 min or possibly till starting to turn golden brown.
- Remove from pan; drain all but 1 Tbsp. (15 mL) of the fat.
- Add in garlic, 2 Tbsp. (25 mL) of the parsley and warm pepper flakes; cook, stirring for 1 minute.
- Pour in clam juice and wine; bring to boil.
- Add in clams; cover and cook for about 5 min or possibly till clams open.
- Throw away any which don't open.
- Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard.
- Drain and add in to skillet with pancetta; toss well to coat.
- Serve sprinkled with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 113 | 35% |
| Total Fat 12.75g | 16% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 262mg | 11% |
| Potassium 826mg | 24% |
| Total Carbs 12.52g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.86g | 3% |
| Protein 32.97g | 53% |
