Linguine with Clams and Bacon

Pasta and Pizza | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Linguine with Clams and Bacon

Ingredients

Bacon - 7.9 oz
Olive Oil - 6 tablespoons
Garlic - 1.4 oz
Chili Flakes - 2 teaspoons
Clam juice - 32 pieces
Meyer Lemon Juice - ¼ cup
Chopped Sage Leaves - ½ cup
Green Tagliatelle Pasta - 12.3 oz

Step by Step guide

Step 1

Thinly slice the bacon and fry it in a heavy-bottomed skillet over medium heat until crispy, then remove with a slotted spoon and place on a paper towel.

Step 2

In the same skillet, add 2 tablespoons of water, add the small clams (no larger than 4 cm wide), bring to a boil, cover, and cook over moderate heat, stirring occasionally, for 6-10 minutes (depending on the size of the clams). Discard any clams that do not open after 10 minutes of cooking.

Step 3

While the clams are cooking, bring water to a boil for the pasta and cook it. Cook for 1 minute less than the package instructions, adding salt (2 tablespoons for 6 liters of water).

Step 4

At the same time, heat olive oil in a clean skillet, add the minced garlic and red pepper flakes to the hot oil, and sauté for 3 minutes. At the end, add the lemon juice.