Linguine with Clams

A wonderful combination of textures and flavors, this easy dinner was inspired by the classic Italian dish Linguine Alle Vongola. Our recipe is a kicked up version of the Italian classic dish. We sauté bacon with aromatic vegetables and other delectable spices, then add our own clams and clam juice…you get the idea.

A really simple dish

From start to finish, this meal can be ready in less than 20 minutes. Bring it all together at the end, and serve it family style on a large platter.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you’ve cooked pasta properly for the first time it becomes second nature.

Gordon Ramsay

Recipe

INGREDIENTS
1 pound linguine
8 slices bacon, cut into 1/2-inch pieces (approximately 1/2 pound)
1 Tablespoon olive oil
1 medium onion, finely chopped
1 Tablespoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper, more to taste
1 (8 ounce) bottle of Bar Harbor® Clam Juice
1 (6.5 ounce) can Bar Harbor® Chopped Clams
1/2 cup grated parmesan cheese
1/4 cup chopped flat-leaf Italian parsley (optional garnish)

Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. While the pasta is cooking, heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 6-8 minutes.

Transfer the cooked bacon to plate, leaving the fat in the skillet. Add oil, onion, garlic, salt, black pepper and crushed red pepper. Cook and stir until onions are softened, about 4 -5 minutes. Add clam juice and chopped clams.

Stir well. Simmer for 5 minutes. To serve family style, transfer the drained pasta to a serving bowl and pour the sauce over the top. Add the reserved bacon. Toss to coat the pasta with the sauce. Garnish with cheese and parsley, if using. Any leftovers can be stored in the fridge for up to two days.