Spaghetti with Spicy Tomato, Clams, and Bacon

1. Steam the Clams

Place the littleneck clams in a large pasta pot with a bit of water, cover the pot, and let them steam over medium heat. They should begin to open after about 5 minutes, but give them up to 15 minutes if necessary. Once they open, remove them from the pot to avoid overcooking.

2. Cook the Spaghetti

Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Drain and set aside.

3. Prepare the Sauce

In a large skillet, cook the cubed bacon over medium heat until brown and slightly crispy, about 5 minutes. If needed, add 1 to 2 tablespoons of olive oil. Add the diced leek or scallions, stirring until tender, about 4 to 5 minutes. Add the minced garlic and a pinch of red pepper flakes, sautéing for another 2 minutes.

4. Add Tomatoes and Thyme

Add the diced tomatoes and thyme sprigs to the skillet. Cook for about 8 minutes, allowing the tomatoes to break down. Season with a pinch of salt.

5. Combine and Serve

Combine the cooked spaghetti, steamed clams with any reserved clam juice, and the tomato and bacon sauce in the pasta pot. Toss everything together and sprinkle with fresh parsley or basil before serving.