The inimitable combination of briny bivalve and slick noodle is one of our favorites in a classic linguine with clams dish, but the problem is, most versions are so short on clams, you need flippers and a scuba tank to find them. Our bowl of linguine with clams recipe is more clam than pasta, which also gives it a tastier and healthier ratio.
Ingredients:
- 32 SeasTheDay clams, scrubbed clean
- 4 strips bacon, cut into thin strips
- 1 red onion, diced
- 2 cloves garlic, minced
- Generous pinch of red pepper flakes
- 1 cup dry white wine
- 12 oz. whole wheat linguine
- 1⁄4 cup fresh chopped parsley leaves (Curly parsley may be reserved as a lifeless garnish for steaks, but flat-leaf parsley—also called Italian parsley—is a great and versatile herb, perfect to garnish pastas, soups, and soft scrambled eggs)
Directions:
- 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 5 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 3 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 4 warm bowls and serve immediately.
