Clams And Pasta In White Wine Sauce - cooking recipe

Ingredients

2 tablespoons butter
2 ounces pancetta, thinly sliced, cut in thin strips (or prosciutto)
3 garlic cloves, minced
1/3 cup fresh parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup bottled clam juice
1/2 cup dry white wine
2 lbs littleneck clams, scrubbed (or manila clams)
12 ounces linguine or 12 ounces fettuccine, cooked

Preparation

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.