Spaghetti and Vongole Clam Sauce

Provided by Barbara Scott-Goodman

Adapted by StarChefs.com

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Saved by 9 people
Viewed 113 Times

Prep: 20 mins
Cook: 20 mins
Ready in: 40 mins

Serves:

Ingredients

1 pound spaghetti
3 strips bacon
2 tablespoon olive oil
1 small onion, finely chopped
2 clove garlic, thinly sliced
1 1/2 pound vongole, Manila, or littleneck clams
1 cup dry white wine
Pinch of red pepper flakes
1/2 cup chopped fresh flat-leaf parsley
Freshly ground black pepper to taste

Cooking Instructions

Bring a large pot of salted water to a boil, cook the spaghetti until al dente, or firm to the bite.

Meanwhile cook the bacon in a large skillet or sauté pan with a lid until crisp. Remove and drain on paper towels. When cool enough to handle, crumble the bacon.

Add the olive oil to the bacon drippings and heat. Add the onion and garlic and cook over medium heat until softened and golden, about 7 minutes. Add the clams, wine, and red pepper flakes. Cover and cook over high heat until all the clams are open, about 3-5 minutes. Discard any unopened clams.

Drain the pasta and return to the pot. Add the clam sauce, parsley, and reserved bacon to the pasta and toss well. Season with pepper and serve at once.

From The Beach House Cookbook by Barbara Scott-Goodman (Chronicle Books, 2005).

Round Out the Meal:

With a baby spinach and mushroom salad.

Kid Friendly:

Limit or omit garlic and red pepper flakes.