Pappardelle Alle Vongole

Pappardelle Alle Vongole

Pappardelle Alle Vongole

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   24 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup dry white wine
  • 1 Tb. chopped fresh rosemary
  • 4 garlic cloves minced
  • 1/3 cup heavy cream
  • 1 teaspoon lemon zest
  • 2 pounds fresh littleneck clams, well cleaned
  • 1/4 cup olive oil
  • 1/2 cup chopped pancetta
  • 12 ounces package of dried Pappardelle (or any long pasta)
  • 1/4 cup grated Parmesan cheese
  • 2 shallots, sliced thin
  • Garnish with chopped parsley
Instructions

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots.

Saute for 1-2 minutes, then add the garlic and rosemary.

Saute another 1-2 minutes.

Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just al dente.

Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes.

Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didnt open.Plate and garnish with parsley.

Serve immediately.

Serves 4.You could lighten this dish by reducing or removing the heavy cream.

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