Clams with Pasta and Bacon
Photo: Jeffery Cross; Styling: Karen Shinto
Spanish fideos--short, thin noodles--give this dish a satisfying heft. If your grocery store doesn't carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.
How to Make It
Step 1
1
Heat butter and oil in a large dutch oven over medium heat. Add pasta, shallots, and thyme and cook, stirring constantly, until most of pasta is toasted (it won't be evenly toasted), about 5 minutes.
Step 2
2
Add wine, 1 3/4 cups water, and the pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch.
Step 3
3
Meanwhile, put bacon in a medium frying pan and set over medium heat. Cook, stirring often, until bacon is crisp, about 8 minutes. Drain on paper towels.
Step 4
4
Stir parsley and half of bacon into clams. Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.
Ingredients
2 tablespoons salted butter
1 tablespoon extra-virgin olive oil
10 ounce (2 cups) fideos or crushed angel-hair pasta nests
2 medium shallots, thinly sliced
1 thyme branch
1 cup dry white wine
1/2 teaspoon pepper
3 pounds clams (about 2-in. diameter), scrubbed
6 ounces bacon, thinly sliced crosswise
1/2 cup coarsely chopped flat-leaf parsley
1 lemon, quartered
Directions
Step 1
1
Heat butter and oil in a large dutch oven over medium heat. Add pasta, shallots, and thyme and cook, stirring constantly, until most of pasta is toasted (it won't be evenly toasted), about 5 minutes.
Step 2
2
Add wine, 1 3/4 cups water, and the pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch.
Step 3
3
Meanwhile, put bacon in a medium frying pan and set over medium heat. Cook, stirring often, until bacon is crisp, about 8 minutes. Drain on paper towels.
Step 4
4
Stir parsley and half of bacon into clams. Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.
