Spicy Clam Pasta with Bacon, Peas and Basil

We loved this and I was surprised as I wasn't sure I was a fan of canned clams but it turned out great. I would like to try with fresh but for basically a pantry dinner, it was delicious!

Ingredients:

1 cup basil leaves loosely packed plus a few for garnish

1 cup flat leaf parsley, loosely packed

2 small garlic cloves

salt and pepper

1/2 cup plus 2 tablespoon EVOO

6 ounces bacon or chopped pancetta

2 10 oz cans baby clams drained

1 tsp fine chopped serrano chile

pinch of red-pepper flakes

1 cup frozen peas, thawed

1 lb spaghetti

lemon wedges

Directions:

Put basil, parsley and garlic in food processor. Add salt and pepper to taste and 1/4 cup oil. Pulse to a bright green puree.

Put a pot of water on to boil and make it very salty.

Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and drain. Pour off fat but leave a small amount in the pan, just to coat the bottom.

Increase heat to medium-high add 2 tables olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coasting clams well. Add please and warm through then turn off heat.

Boil pasta and cook until slightly underdone. Drain pasta and add to the pan with clams. Turn heat to medium high and stir all together. Add a splash of past water if it seems dry. Add basil puree and toss well. Top with bacon and reserved basil leaves and pass lemon wedges!

Comments

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