A little wine and heat is all it takes to coax open these delicious shellfish, which cook inside their shells, forming a natural steamer. For a rustic presentation, keep the clams in their shells after they’ve cooked. Serve this dish with a simple green salad for a well-rounded meal.
Linguine with Clams, Bacon and Tomatoes
Kosher salt and freshly ground black pepper, to taste
1 lb. (500 g) linguine
3 Tbs. olive oil
3 oz. smoked bacon,
2 large shallots, thinly sliced
Pinch of red pepper flakes
1 cup (8 fl. oz./250 ml) dry white wine
4 lb. (2 kg) Manila clams
1⁄2 cup (2⁄3 oz./20 g) minced fresh flat-leaf parsley
2 cups (12 oz./375 g) cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add the pasta and simmer, stirring occasionally, until tender but still slightly firm to the bite, according to the package directions.
Meanwhile, place a large frying pan over medium heat. Add 2 Tbs. of the oil and the bacon and sauté until it is beginning to brown, about 2 minutes. Add the shallot and pepper flakes and sauté for 1 minute. Add the wine and simmer until it is reduced by half, about 1 minute. Add the clams and half of the parsley. Cover the pan and steam until the clams just open, about 4 minutes. Discard any clams that failed to open. Stir in the tomatoes.
When the pasta is done, drain the pasta and return it to the pot. Add the remaining 1 Tbs. oil and a
generous amount of black pepper and stir to coat. Cover the pot to keep warm.
Transfer the pasta to a warmed serving bowl. Pour the sauce and clams over the top, sprinkle with the
remaining parsley and serve immediately. Serves 4.
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