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Linguine With Smoked Bacon, Leeks and Clams

5.0(323)

Briny clams come together with smoky bacon and sautéed leeks in this showstopper. Quick to prepare, this weeknight recipe is decidedly sophisticated. First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes. Toss with al dente linguine and top with clams and lemon juice. Finish with it with parsley and pine nuts, and pour yourself a glass of that wine. With this simple, elegant meal, you’ve earned it.

by Toby Cecchini

Open original recipe

ItalianDinner, Quick, Pastas, Main Course

Servings

Serves 4

Total time

30 min

Calories / serving

866 kcal

Ingredients (14)

serves

Saltsalt
3 dozen littleneck clamsclam
3 tablespoons olive oilolive-oil
1/4 pound smoked bacon, cut into small cubesbacon
8 cloves garlic, thinly slicedgarlic
2 cups thinly sliced leeks (white and light-green parts only)leek
1/2 cup dry white winewhite-wine
1 teaspoon freshly ground black pepper, plus more to taste
Pinch cayenne or crushed red pepper flakescayenne
1 to 1 1/2 cups cherry tomatoes, halvedtomato
1 pound linguinelinguine
3 tablespoons lemon juice (optional)lemon
1/4 cup coarsely chopped flat-leaf parsleyparsley
1/4 cup lightly toasted pine nutspine-nut

Instructions (4 steps)

01Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
02Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.