Pasta with pancetta, clams, mussels, and mushrooms

Contributed by Preston Maring, MD

Pasta with pancetta, clams, mussels, and mushrooms
If you can get by the hairy texture, it turns out you can eat kiwi without scooping or peeling. At 3 to 4 for a dollar, they make a great snack. This week's recipes use available market ingredients for the salad and dressing, but not for the main course. Only two more weeks until asparagus returns.


  • 1 lb dry linguine
  • 4 Tbsp olive oil
  • 4 oz pancetta (Italian bacon or use regular bacon) thickly sliced and cut into 1/4" chunks
  • 1/2 cup chopped onion
  • 6 garlic cloves, thickly sliced
  • 1/4 tsp red pepper flakes
  • 1-1/2 to 2 lbs clams and/or mussels
  • 1/4 shiitake mushrooms, stemmed and sliced
  • 1/2 cup white wine
  • 1 cup clam juice
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp chopped parsley


Heat olive oil in a large skillet. Cook pancetta until crisp and brown. Remove pancetta and drain on paper towels. Add onion, garlic, and red pepper flakes and sauté until garlic is golden. Add mushrooms and cook until mushrooms are browned and onions are tender. Add clams, mussels and wine. Simmer and remove shellfish as they open, discarding those that don't open in about 4 minutes. Stir in clam juice, salt and pepper. Bring to a boil, then simmer a few minutes. Meanwhile, cook the pasta. Drain and return to the empty pot. Pour on the sauce, clams/mussels and crisp pancetta. Toss over low heat for 1 to 2 minutes. Stir in parsley and serve. I made a note on this recipe 2 months ago that is was excellent. Mixed Greens with a Parsley & Shallot Vinaigrette Dissolve 1/4 tsp sea salt in 2 Tbsp red wine vinegar. Chop 3 small shallots and 1/2 cup parsley and add to the wine. Whisk in 6 Tbsp olive oil and season with freshly ground pepper to taste. Use with mixed lettuces from the Happy Boys Farms.