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Recipe: Pasta with clams, pancetta and white wine

Here's another recipe from Jennifer Hardy, the Buffalo News May Cook of the Month.

Pasta with clams and white wine

2 tablespoons olive oil
8 ounces pancetta, sliced 1/4" thick, diced
3 large cloves garlic, minced
1/4 medium red onion, diced
12 cherrystone clams
14 ounces San Marzano tomatoes
1/4 cup chicken stock
1 pound linguini dry pasta
1/4 cup fresh Italian parsley
Salt and pepper
1 tablespoons crushed red pepper (optional)
1/4 cup white wine
Put a tall pot of salted water on the stove over high heat until boiling. If you have your water to a boil add the pasta and cook, approximately 15 minutes, or until al dente.

Meanwhile, heat olive oil in a pan over medium-high heat. Add pancetta and render until almost crispy. Remove pancetta from pan with slotted spoon and transfer to a paper towel (reserve the fat).

Reduce the heat to low and add the onion and garlic. Cook until tender, approximately 2-3 minutes. Add white wine and turn heat up to medium.  Cook off the wine, about 3-4 minutes. Add tomatoes and chicken stock, then season with salt and pepper. Simmer over medium heat for about 3-4 minutes.

Add clams and cover the pan. Cook for 4-5 minutes or until all clams open (discard any that don't). Drain pasta and add to the saucepan. Add pancetta, parsley and crushed red pepper. Using tongs, combine all ingredients in the saucepan. Serve.


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