Linguine with clams and bacon
4 servings
45 minutes
Linguine with clams and bacon is a magnificent dish of Italian cuisine that combines the freshness of the sea with the rich aroma of smoked meat. The recipe's origins trace back to Italy's coastal regions, where seafood has always been an important part of gastronomy. Tender clams cooked in a fragrant sauce with garlic, lemon juice, and red pepper flakes reveal their flavor enhanced by crispy bacon. Linguine perfectly absorbs every nuance of the sauce, creating a harmony of textures and aromas. This dish is suitable for a special dinner or festive table, delighting with its exquisite taste and simplicity of preparation. It is recommended to serve with white wine that highlights the marine and spicy notes.
1
Fry thinly sliced bacon in a heavy-bottomed pan over medium heat until crispy, then transfer to a paper towel.
- Bacon: 225 g
2
Pour 2 tablespoons of water into the same pan, add small clams (no larger than 4 cm wide), bring to a boil, cover, and cook over medium heat, stirring occasionally, for 6-10 minutes (depending on the size of the clams). Discard any clams that do not open after 10 minutes of cooking.
- Mollusks: 32 pieces
3
While preparing the mollusks, bring water to a boil for the pasta and cook it. Cook for 1 minute less than indicated on the package, with salt (2 tablespoons per 6 liters of water).
- Linguine Pasta: 350 g
4
Meanwhile, heat olive oil in a clean pan, add minced garlic and red pepper flakes to the boiling oil, and sauté for 3 minutes. Finally, add lemon juice.
- Olive oil: 6 tablespoons
- Garlic: 40 g
- Red pepper flakes: 2 teaspoons
- Lemon juice: 0.3 glass
5
Mix the pasta with bacon, finely chopped parsley, clams, and garlic and pepper butter.
- Bacon: 225 g
- Mollusks: 32 pieces
- Chopped parsley: 0.5 glass