Pasta with clams and bacon
This is what came of the leftover Sunday bacon. I always have tons of pasta in the cupboard, and when I saw the fresh Manilla clams down at the market, I snatched up a pound of them.
I am on a clam kick lately. So is Pia. Isn’t that weird? It doesn’t really seem normal that a 3 year old could eat a lb of clams by herself, but truth be told- she just about did.
Pasta. Crispy bacon. Toasty garlic. Fresh clams. Minced green chives. Cracked black pepper. Heaven.
This is one of those meals that legitimately takes 15 minutes start to finish- so you can pair it with a green salad and some great crusty French bread and be done, top to bottom in 20 minutes. You can’t beat that, especially for something so incredibly delicious! And while it is great for a week night meal, it would be a very elegant center for a dinner party too.
Pasta with clams and bacon, serves 6
-1lb pasta (I used spaghetti)
-1lb clams, rinsed and drained
-3 slices bacon
-2 coves garlic, thinly sliced
-¼ cup chives, minced
-¼ cup dry white wine
– 2 Tbs Olive Oil
kosher salt and cracked black pepper to taste
Bring a large pot of salted water to a boil.
While you are waiting for the water to boil, cook your bacon over medium heat turning often until it is crispy and all of the fat has been rendered.
When the Bacon is mostly done, remove to a paper towel or scoot to the very edge of the pan and put the garlic in to cook in the bacon fat.
Cook the garlic until golden brown and crispy. Remove them to a paper towel along with the bacon.
While the garlic is browning add the pasta to the boiling water and cook to al dente according to manufacturers directions.
When your pasta has 3-4 minutes left, add the clams to the same large pan (which should be hot still.) Add the wine and throw a lid on it.
Steam the clams just until they open, (this should take about 3-4 minutes).
Drain your pasta and then add it back to the pot.
Add the olive oil, the clams and juice from the pan, the chives and the bacon and garlic.
Toss well and season with kosher salt and black pepper.
Serve the pasta with the clams on top and some freshly shredded parmesan if you like!Print Recipe