Linguini with Bacon Clam Sauce

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Alex spent the weekend in DC and prepared what we will now refer to as “the hot-date pasta.” This dish was so delicious and looked so impressive, it is perfect for a special night (read: hot date with someone you are trying to impress).

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Ingredients
1/4 pound sliced bacon
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup dry white wine
1 cup diced tomatoes
1 can Italian seasoned diced tomatoes
3 dozen small hard-shelled clams, scrubbed well
1/2 teaspoon dried red-pepper flakes
1/4 cup basil, chopped
salt to taste
1 box of linguine, prepared according to package

Directions
In a frying pan, cook bacon over a medium heat until crisp. Remove bacon from pan, leaving the drippings. Dice bacon. Sauté onions, garlic, and red pepper flakes in the bacon drippings until onion is golden (about 6 minutes). Add bacon and tomatoes (fresh and canned) and bring to a simmer for 8-10 minutes. Meanwhile, in a large pot, steam clams in white wine over a low heat until they open (6-10 minutes). Spoon clams and about ¼ cup wine into tomato sauce. Add about half the basil and mix. Serve clam sauce over linguini and garnish with the remaining basil.

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