Rewards of a well stocked pantry.......Heading home on Saturday evening after the movies, we didn't really feel like take out and both were craving linguine with clam sauce. Knowing I had no clams, but a bottle of clam juice in the pantry and always keep shrimp and sliced pancetta in the freezer, I improvised and came up with a keeper!
8 large shrimp, peeled and deveined
2 slices of pancetta, diced
1/2 large onion, diced
2 gloves garlic, minced
Splash of olive oil
1/2 cup of shitake mushrooms, diced
1/4 cup white wine
4 ounces clam juice
Pinch of crushed red pepper flakes
1 tablespoon chopped fresh parsley
Saute the pancetta in a little olive oil until crisp, remove and drain on a paper towel. Add the onion and saute until softened, add garlic and mushrooms and cook through. Add the shrimp and saute about 2 minutes until just cooked through. Add the white wine, reduce a little then add the clam juice. Add red pepper flakes and salt and black pepper to taste. Cook another 2 minutes and add the pancetta and parsley. Serve over fettuccine or linguine. Top with Parmesan cheese if desired.
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