Clam Linguine with Herbs and Bacon

This recipe serves 2 because it was just Keith and I and who wants leftovers of a clam dish. No thanks. But you can easily scale the recipe to feed the number of tummies around your table. Time the linguine to be done at the same time as the clams so you can scoop it from the boiling water directly into the clam mixture.

📝 Ingredients

• 6 ounces whole wheat linguine
• 1 teaspoon olive oil
• 1 thick bacon strip (diced or cut into lardons (thin, crosswise strips))
• 1 clove garlic (minced)
• a pinch crushed red pepper
• 1 pound clams ((I used savory clams) scrubbed and rinsed)
• 2 tablespoons dry white wine (one you wouldn't mind drinking)
• 2 tablespoons butter
• 2 teaspoons each lemon juice and zest
• 1 tablespoon minced chives
• 1 tablespoon minced flat parsley
• salt and freshly ground black pepper
• chive flowers (optional)

👨‍🍳 Instructions

1. 1Bring a large pot of water to a boil. Cook linguine according to package directions. Time it to finish cooking in sync with the clams being done. (If this doesn't work out, drain the linguine and reserve 1/4 cup of the cooking liquid)
2. 2Meanwhile, in a deep skillet with a lid, warm the olive oil over medium-high heat until almost shimmering. Add bacon, cook and stir until browned, about 2 minutes. Add garlic and crushed red pepper; cook and stir about 1 minute. Add the clams and wine and cover. Cook until the clams open, about 3 minutes. Reduce heat to medium low.
3. 3Lift out wet, cooked linguine with a pasta scoop from boiling water directly into clam mixture. (Or, if the linguine is cooked and drained, add linguine and reserved pasta water. See note above.) Add butter, lemon juice and zest, chives, and parsley; gently toss to combine. Remove from heat. Season to taste with salt and freshly ground black pepper.
4. 4Divide pasta mixture and clams between two bowls. Garnish with chive flowers (if desired), and serve.