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Linguine with Clams, Bacon, and Tomato

Source: Quick from Scratch - Pasta
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about1 1/2 cups)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red pepper flakes
3/4 pound linguine
Linguine with Clams, Bacon, and Tomato Recipe at
In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 491
Fat. Total: 19g
Fiber: 3g
Carbohydrates, Total: 54g
Sodium: 1050mg
% Cal. from Fat: 35%
Cholesterol: 49mg
Protein: 23g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Grace Reviewed: 09/27/2009
Linguine with Clams, Bacon & Tomato Review
Old and great recipe in my home and one I have been cooking since I was about 10 years old (with cockles since there are no clams in Portugal). The simplicity of this dish makes it easy to make while it's tastiness can wow any seafood lover. When I want to "vary" it and give it an Italian "touch", I add onion and bay leaf when I saute the garlic and add a dash of oregano. Either dish is great served with garlic bread done the old fashion way - real garlic and olive oil instead of butter.
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