As bacon month continues I've been looking for some unusual recipes that include bacon. Years ago I had a favorite pasta recipe that was linguine and clams. It was one of the first ways I ate clams. So when I came across a pasta dish that had an artichoke clam sauce and bacon I was sold immediately. Another bonus? It's a quick meal that is ready in about 20 minutes so it'll be perfect for the school year.
The sauce is made with a base of clams, artichokes, tomatoes, and wine which I think is a delicious sauce base. Then you add in some herbs, seasonings, and some of the bacon. Plate it up and sprinkle with more bacon, fresh herbs, and Parmesan cheese. It's such a simple dish but it packs a lot of flavor and the bacon on top gives it a little crunch.
- 1 lb. small pasta shells
- 6 slices bacon, cut into 1 inch pieces
- 8 garlic cloves, minced
- 2 shallots, minced
- 10 oz. clams, drained
- ⅓ c. dry white wine
- 2 c. artichokes hearts, quartered
- 1 (15 oz) can stewed tomatoes
- ½ t. red pepper
- 2 Tablespoons minced parsley
- 1 Tablespoon fresh thyme, minced
- 1 Tablespoon rosemary, minced
- ¼ c. freshly grated Parmesan cheese
- Cook the pasta according to the package directions. Drain pasta, reserving ½ cup of pasta water. Set aside and keep warm.
- In a large skillet cook the bacon pieces over medium high heat. Cook for 4-6 minutes or until the pieces have browned. Using a slotted spoon, transfer the bacon to a paper towel to drain.
- Return the pan to medium high heat and add the garlic and shallots. Cook for 3-4 minutes or until golden brown.
- Add in the clams, wine, artichokes, and tomatoes. Cook for 5 minutes then stir in the red pepper and reserved pasta water. Cook for 2-3 additional minutes.
- Remove from heat and add in have the bacon, parsley, thyme, and rosemary. Mix well.
- Divide the pasta between plates then sprinkle with remaining fresh herbs, bacon, and Parmesan cheese.
Source: Adapted from Saveur