I got the idea for this pasta dish from the Mark Bittman article I posted last week. His was a pasta (dry spaghetti or linguine) with manilla clams removed from the shells. I decided to take that idea and mix it up a bit. I took a trip to Eataly and bought 4 ingredients: fresh pasta (chitarra), pancetta, manilla clams and parsley.
Fresh Manilla Clams (6 per serving)
Fresh Pasta (2 oz. per serving)
Pancetta (1/4 inch thick- 1/8 cup per serving)
1/4 cup White Wine (use this amount when making 2-4 servings)
Parsley to garnish
Fill a pot with water and bring to a boil. Heat a large skillet (that has a lid that fits) over moderate heat. Once warm, add the pancetta and allow to cook for 4-5 minutes- you want to render the fat so you basically have some oil in the pan.
Add the manilla clams and toss to coat with the pancetta “grease”. Add white wine and cover with the lid. Cook for 8-10 minutes until all the clams are open. Don’t check too often- you don’t want to loose the steam. While the clams are steaming in the wine, add your pasta to the boiling water. Cook fresh pasta for 2 minutes and dry pasta for 8- you want it a little less than al dente.
Discard any clams that did not open (they are no good) and remove the rest from skillet to a plate to cool. Using tongs, move the pasta from the pasta water into the large skillet. Add about 1/8 cup pasta water to the pasta, pancetta and wine. Toss to mix everything and let it cook for another 2-3 minutes (until the pasta is done). This is important because the pasta will absorb the extra wine and pasta water! Turn off the heat and add in roughly chopped parsley. Toss to mix and move to a serving bowl. Add clams to the bowl in a decorative way!
WW Points: 9 points per serving