Linguine with Clams and Bacon
Pasta and Pizza • Italian
Description
Linguine with Clams and Bacon
Ingredients
- Bacon 10 oz
- Olive Oil 6 tablespoons
- Garlic 0 oz
- Chili Flakes 2 teaspoons
- Clam juice 32 pieces
- Meyer Lemon Juice ¼ cup
- Chopped Sage Leaves ½ cup
- Green Tagliatelle Pasta 10 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.
Step 5
Combine the pasta with the bacon, chopped parsley, clams, and the garlic and pepper oil.
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