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Seashore Linguine

(1 Votes)

Our test kitchen team developed this recipe after my recent visit to New England to explore the flavors of the seashore. This seashore linguine is a perfect blend of pasta, clams and bacon.

What You'll Need:
  • 1 pound linguine
  • 1/4 pound bacon, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 cans (6-1/2 ounces each) chopped clams, drained with liquid reserved
  • 1/3 cup chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
What To Do:
  1. Prepare the linguine according to the package directions.
     
  2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan and set aside to drain on paper towels. Drain off all but 2 tablespoons fat from the pan.
     
  3. Reduce the heat to medium-low, add the garlic to the skillet, and saute for 30 seconds. Add the wine, tomatoes, and reserved clam juice. Simmer uncovered for 10 minutes, or until slightly thickened.
     
  4. Add the clams, parsley, salt, and crushed red pepper. Cook for 1 more minute then remove from the heat.
     
  5. Toss the sauce with the linguine, sprinkle with the chopped bacon, and serve.

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