LINGUINI WITH CLAM AND PANCETTA SAUCE

LINGUINI WITH CLAM AND PANCETTA SAUCE image

Yield 4 - 6 servings

Number Of Ingredients 8

12 oz. dry linguini
4 T. EVOO
1 c. pancetta, diced (1/4")
1 t. minced garlic
1 lb. Manila or butter clams, cleaned
1 c. dry white wine
2 T. unsalted butter
1/4 c. chopped flat leaf parsley

Steps:

Bring a stockpot of salted water to a boil. Cook pasta for 5-6 min. or until ALMOST al dente. Drain in a collander. Heat 2 T. EVOO in a saucepan over med. heat. Add garlic and pancetta and saute until golden brown, about 8 minutes. Add clams, wine and butter. Cover the pan with a tight fitting lid and cook for about 10 min. or until the clams open.Romove from heat and take out clams, (discard any that didn't open) and remove the meat. Strain the cooking liquid through a fine sieve into a clean large saucepan. Keep the drained pancetta and clams warm. Place the saucepan on high heat and cook for about 5 min. or until the liquid is reduced by half. Add the clam meat, pancetta and pasta and cook a further 2-3 minutes. Add the parsley and remaining oil and gently toss. Serve in a large bowl so guests can serve themselves.