Cooking with clams was new to me, but they are so simple, I’m not sure why I was so hesitant! All I needed was the motivation of a recipe and a free night to spend a little time in the kitchen.
The pasta was delicious with a bit of spice from the chiles, smoky flavor from the bacon and briny flavor from the sea. All of the flavors that I so often desire, over some chewy, whole-grain pasta.
Linguine with Clams – 2 servings
- 2 slices bacon
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 chile (medium heat), sliced
- 1 lb little-neck clams
- 1/2 cup white wine
- 4 Tbsp parsley, chopped
- 6 oz whole grain linguine (I used fresh)
Cook the bacon over medium heat until crisp, about 5 minutes. Remove from heat, crumble and set aside.
Add olive oil, garlic, chile, clams and wine to pan used for bacon and cook over medium heat for about 10 minutes, until clams have opened and released juices. Remove clams and set aside.
Meanwhile cook pasta as directed, saving cooking liquid.
Add pasta, 1/2 cup reserved cooking liquid, bacon, 2 Tbsp parsley and toss until sauce has thickened. Divide pasta onto plates and top with clams and additional parsley.
Healthy Hint: Pasta is something that the taster and I can both overeat without even realizing it. An easy solution? Only making the number of servings we need! No leftovers mean no extra or bites or servings!