Spaghetti with White Clam Sauce

 

Ingredients:

2	Dozen	Littleneck Clams
½	Cup	Olive Oil
3	Oz	Pancetta (or bacon), diced
2	Tsp	Garlic, Chopped
¼	Tsp	Red Pepper Flakes (Optional)
¼	Cup	White Wine
½	Tbl	Oregano
1	Lb	Spaghetti Or Angel Hair Pasta
1	Tsp	Parsley, Chopped
1	Tsp	Butter
		Salt And Pepper To Taste
		Parmesan Cheese

Directions:

Wash the clams very well under cold water.

Place the olive oil in a large saucepan over medium-high heat, add the Pancetta, and cook for about 2 minutes. Add the garlic and the red pepper (if using), cook for 3 minute, then add the clams, stirring frequently. Add the wine and oregano, cook for 5 minutes or until clams have opened. Discard any clams that have not opened after 7 minutes. Add the butter, parsley, and salt and pepper to taste.

Meanwhile cook the pasta according to package directions to al dente. Drain the pasta well

Toss the pasta into the clam sauce and serve with Parmesan cheese.

 

Yields

4 servings