Linguine With Smoked Bacon, Leeks and Clams
Updated April 2, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
3 dozen littleneck clams
3 tablespoons olive oil
¼ pound smoked bacon, cut into small cubes
8 cloves garlic, thinly sliced
2 cups thinly sliced leeks (white and light-green parts only)
½ cup dry white wine
1 teaspoon freshly ground black pepper, plus more to taste
Pinch cayenne or crushed red pepper flakes
1 to 1 ½ cups cherry tomatoes, halved
1 pound linguine
3 tablespoons lemon juice (optional)
¼ cup coarsely chopped flat-leaf parsley
¼ cup lightly toasted pine nuts
Nutritional analysis per serving (4 servings)
103 grams carbs; 58 milligrams cholesterol; 866 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 6 grams fiber; 1026 milligrams sodium; 41 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
- Step 2
Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
- Step 3
Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
- Step 4
Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.
Private Notes
Comments
The preparation method risks leaving you with a dinner full of mud if you have a bad clam. Instead put the scrubbed clams in a deep saucepan, cover and cook on medium heat while stirring often with a slotted spoon, removing clams as soon as they open. Then pour the clam broth through a paper towel into a glass. Swirl each clam in the broth to remove any grit, put in a bowl with a bit of olive oil, then filter the broth again. Add the broth to the pan when you add the wine; add clams at the end.
Would this work with mussels in place of clams? Clams are quite expensive, because the shells are like heavy rocks and they're sold by the pound. With mussels, you get a lot more meat for your money. Also their taste should blend well with the smokey bacon.
You might also try cockles instead of littlenecks. They're often cheaper and just as good, if not better, in pasta dishes.
Manilla Clams are cost effective and terrific for this recipe. I substitute fresh arugula for the parsley and stirred it in at the end. The browned pine nuts along with zest of lemon add complexity. Best recipe ever for linguine and clams.
This is a make again recipe. I did not use Clams as I prefer Poached Scallops. I added pasta water and Better Than Bouillon Low Sodium Chicken to the sauce simmered until well mixed. I then added small Scallops and simmered for about a minute. Finally using two forks added the linguini and mixed everything together. The Lemon is a must.
So delicious!!! My husband dug us some clams and I wanted to try something other than Linguine Vongole this time. This was a great new recipe! Definitely don’t skip the lemon juice. This dish needs the brightness. I also added the zest of a whole lemon. And plenty of red pepper flakes. The richness of the bacon and rendered fat requires the heat and acid. Also doubled the wine and added pasta water like others to ensure enough sauce. Topped with parm. Husband raved. SO flavorful!