387 Calories, 47.1 Carbohydrates, 4.7 Fat, 24.3 Protein
4 strips bacon (no sugar added)
1 cup red onion, diced
2 cloves garlic, minced
1 tsp red pepper flakes
40 littleneck clams
1 cup dry white wine (I used sauvignon blanc, but pinot grigio would work well)
8 oz linguine no. 7
¼ cup chopped fresh parsley
Photo courtesy of Kati Epps
- Heat a large skillet or sauté pan over medium heat and add the bacon. Cook until the fat renders and the bacon is well browned, about five minutes.
- Remove the bacon and reserve; pour out all but a thin film of the fat.
- Return the pan to the heat and add the onion, garlic and pepper flakes.
- Cook, stirring occasionally, until the onion is translucent, about three minutes.
- Add the clams and wine and continue to cook over medium heat until most of the wine has evaporated and the clams have all opened—this should take about 10 minutes. (If the clams aren’t opening, top the pan with a lid until they do. Discard any that never open.)
- Cook the pasta according to the package instructions until tender yet still al dente.
- Drain the pasta, reserving a cup or so of the cooking water, and add the cooked linguine directly to the pan with the clams.
- Stir in the parsley and cook for 30 seconds, adding a bit of pasta water if the noodles look dry.
- Divide the clams and pasta among four warm bowls and serve immediately.