30 minutes
A delectable pasta dish combining the flavors of the sea with the richness of bacon and the heat of red pepper flakes.
0 lb
Littleneck Clams, Washed and steamed
0 lb
Bacon, Cooked and crumbled
slices
Garlic, Minced
cloves
Plum Tomatoes, Diced
each
teaspoons
cups
to taste
to taste
Flat Leaf Parsley, Chopped
0 bunches
1. Cook Spaghetti
Cook the spaghetti according to the package instructions in a large pot of boiling salted water until al dente, then drain and set aside.
2. Prepare Clams
Wash the clams thoroughly with water and cornmeal to purge sand, steam in pasta pot with water until they open, and discard any that remain closed.
3. Cook Bacon and Garlic
In a large skillet, cook the bacon until crispy, then use the bacon fat to sauté the minced garlic until fragrant.
4. Add Tomatoes and Simmer
Add the diced plum tomatoes and red pepper flakes to the skillet, cooking until the tomatoes soften and release their juices.
5. Create Clam Sauce
Pour in the white wine, simmer for a few minutes, then add the steamed clams and crispy bacon, stirring to combine.
6. Toss Spaghetti with Sauce
Toss the cooked spaghetti with the clam sauce in the skillet, ensuring the pasta is well-coated.
7. Garnish and Serve
Transfer the spaghetti to a serving dish, garnish with fresh parsley, and serve immediately.
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