Linguine with Red Clam Sauce and Bacon
Elevate your pasta night with this Linguine with Red Clam Sauce and Bacon, a vibrant and flavorful dish that combines the brininess of clams with the smoky richness of crispy bacon. This recipe features tender linguine tossed in a tomato-based red clam sauce infused with garlic, white wine, and just a hint of crushed red pepper for subtle heat. The addition of bacon drippings adds an irresistible depth of flavor, while fresh parsley and optional Parmesan cheese provide the perfect finishing touch. Easy to prepare in just under 45 minutes, this restaurant-quality meal is ideal for impressing guests or treating yourself to a comforting, seafood-inspired dinner. Serve it with a side of crusty bread to soak up every last drop of the luscious sauce!
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Recipe Information
Ingredients
- 12 oz Linguine
- 6 slices Bacon
- 2 tbsp Olive oil
- 4 units Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup White wine
- 14.5 oz Canned diced tomatoes
- 18 units Clams, canned or fresh (cleaned)
- 0.25 cup Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- for serving Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or saucepan over medium heat, cook the bacon slices until crispy. Remove the bacon and set it on a paper towel-lined plate to drain. Once cool, chop into small pieces.
In the same skillet, add the olive oil, keeping the bacon drippings in the pan for added flavor. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes with their juices, and stir to combine. Simmer for 10 minutes, allowing the flavors to meld.
If using fresh clams, add them to the skillet, cover, and cook for 5-7 minutes until they open. Discard any clams that do not open. If using canned clams, drain them and stir them into the sauce during the last 5 minutes of cooking to warm through.
Season the sauce with salt and black pepper to taste. Stir in half of the chopped parsley along with the chopped bacon.
Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce seems too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Serve the linguine hot, garnished with the remaining parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 2441 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
