LINGUINE WITH SMOKED BACON, LEEKS AND CLAMS
Briny clams come together with smoky bacon and sautéed leeks in this showstopper. Quick to prepare, this weeknight recipe is decidedly sophisticated. First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes. Toss with al dente linguine and top with clams and lemon juice. Finish with it with parsley and pine nuts, and pour yourself a glass of that wine. With this simple, elegant meal, you've earned it.
Provided by Toby Cecchini
Categories dinner, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 21 grams, Carbohydrate 103 grams, Fat 30 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 7 grams, TransFat 0 grams
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Alec Howe
[email protected]Overall, I really enjoyed this recipe. It's a great way to change up your pasta routine.
Asifur Swrb
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Emmett Hunter
[email protected]I used frozen clams for this recipe and they worked great. I just thawed them out before cooking.
Evan Reaves
[email protected]I've never cooked with leeks before, but they were really easy to work with. I'll definitely be using them in more recipes.
Moud Rawline
[email protected]This recipe is a great way to use up leftover bacon. I always have some bacon in the fridge, so this is a go-to recipe for me.
atykde dillyspartazz
[email protected]I'm not a big fan of clams, but I really enjoyed this dish. The bacon and leeks were so flavorful that they masked the clam flavor.
Fayaadh Ali
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the combination of flavors and textures.
Bd bayzid Bayzid
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were amazing and my family loved it.
Sabir ullah Wazir
[email protected]I wasn't sure how the clams would taste, but they were surprisingly delicious. They were briny and flavorful, and they paired perfectly with the bacon and leeks.
Braylin Terrell
[email protected]The leeks added a nice subtle sweetness to the dish. I would definitely recommend using them if you can find them.
Vicente Rodríguez
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great weeknight meal because it's quick and easy to make.
Atiyar khan Atiyar khan
[email protected]I added a bit more garlic and red pepper flakes to give it a little extra kick. It was a hit with my guests!
abdus shohid
[email protected]I used a different type of pasta because I didn't have linguine, and it still came out great. The flavors were so well-balanced and the clams were cooked perfectly.
syed muhammad shoaib
[email protected]This dish was so easy to make and it turned out amazing! My family loved it and I will definitely be making it again.
Jace B
[email protected]Absolutely delicious! The smokiness of the bacon and the briny flavor of the clams were a perfect match. I'll definitely be making this again.