Linguine with smoked bacon, leeks and shellfish

4 servings

30 minutes

Linguine with smoked bacon, leeks, and shellfish is a refined Italian dish that combines the ocean freshness of shellfish, the aroma of smoky bacon, and the softness of leeks. The recipe's roots trace back to Italy's coastal areas where seafood pasta is a cornerstone of gastronomic culture. Smoked bacon adds depth of flavor, wine enriches the dish with subtle fruity notes, and lemon juice highlights the tenderness of the shellfish. Served with fragrant parsley and crunchy pine nuts, it creates a balanced texture. This recipe is perfect for a special dinner when you want to experience the harmony of Mediterranean flavors and enjoy the elegance of simple yet exquisite ingredients.

Energy value per serving

• Calories: 841.1
• Proteins: 67.8g
• Fats: 20.3g
• Carbohydrates: 92g

Ingredients

• Salt: to taste
• Ground black pepper: to taste
• Mollusks: 36 pc
• Smoked bacon: 100 g
• Garlic: 8 clove
• White part of leek: 2 pc
• Dry white wine: 0.5 glass
• Ground cayenne pepper: pinch
• Linguine Pasta: 450 g
• Lemon juice: 3 tbsp
• Chopped parsley: 20 g
• Roasted pine nuts: 30 g

Cooking steps

1. Clean the mollusk shells with a stiff brush under running cold water and place them in the refrigerator.

   Required ingredients:

   • Mollusks: 36 pieces

2. Heat olive oil in a deep skillet over medium heat. Add bacon and sauté until the fat is rendered and the bacon is browned.

   Required ingredients:

   • Smoked bacon: 100 g

3. Next, add garlic with onion and continue to sauté until the onion becomes soft and releases most of its liquid. Increase the heat, pour in the wine, add black pepper to taste, hot pepper, and tomatoes. Continue to boil for about 5 minutes until half of the wine evaporates.

4. Next, add garlic along with onion and continue to sauté until the onion becomes soft and most of its liquid is released. Increase the heat, pour in the wine, add black pepper to taste, hot pepper, and tomatoes. Continue boiling for about 5 minutes until half of the wine evaporates.

   Required ingredients:

   • Garlic: 8 cloves
   • White part of leek: 2 pieces
   • Dry white wine: 0.5 glass
   • Ground black pepper:  to taste
   • Ground cayenne pepper:  pinch

5. In a large pot of boiling salted water, cook the pasta until just under al dente. Meanwhile, place the clams with lemon juice in a pan. Cover and cook for 5 minutes until the shells open. Season with salt and pepper to taste.

   Required ingredients:

   • Linguine Pasta: 450 g
   • Lemon juice: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Drain the water from the pasta and place it in a pot with the clams. Season with salt and pepper to taste. Garnish with parsley and pine nuts.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Chopped parsley: 20 g
   • Roasted pine nuts: 30 g