Frank's Recipes! Low Fat Linguine with Manila Clams, Pancetta and Chiles

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Low Fat Linguine with Manila Clams, Pancetta and Chiles

2 tablespoons salt
6 tablespoons extra-virgin olive oil
1/2 medium red onion, minced
4 ounces pancetta, cut into 1/8-inch dice
4 garlic cloves, thinly sliced
1 teaspoon hot red chile pepper flakes
1 pound clams, scrubbed and rinsed (See note)
2 cups dry white wine
4 tablespoons unsalted butter (1/2 stick)
10 ounces dried linguine
1/4 cup finely chopped Italian parsley

Bring 6 quarts of water to a boil and add salt. In a large sauté pan, heat the olive oil and sauté the onion, pancetta and garlic over medium heat until the onion is very soft and the pancetta is translucent, about 10 minutes.

Add the red pepper flakes, clams, wine and butter and bring to a boil. Cook just until all the clams have opened, 5 to 7 minutes, and then set aside. Discard any clams that did not open.

Boil the linguine according to package directions until tender yet still al dente. Drain the pasta and toss into the pan with the clams. Stir gently to mix; this should still be a little brothlike. Add the parsley, pour into a warm serving bowl, and serve.

Serves 4.

NOTE:
The recipe originally calls for Manila clams, but cherrystone or littlenecks will work just fine.

Per serving: 727 calories; 38 g fat (12 g saturated fat; 47 percent calories from fat); 59 g carbohydrates; 92 mg cholesterol; 246 mg sodium; 22.8 g protein; 2.2 g fiber.