A cozy, flavorful dish that balances briny clams with smoky bacon, tender pasta, and a touch of bright citrus. Infused with herbaceous oils and lightly tangy wine vinegar, this pasta is perfect for a weekend dinner or a special midweek treat.
Ingredients:
For the Pasta
- 10 oz fettuccine or angel-hair pasta
- Salt, for pasta water
For the Clams
- 3 lbs clams (about 2-inch diameter), scrubbed
- 1/2 cup Pinot Noir Wine Vinegar or a dry wine
- 1 thyme branch
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup coarsely chopped flat-leaf parsley
For the Bacon & Finish
- 6 oz bacon, cut into small pieces
- 2 tablespoons Olive Amelia Butter Olive Oil
- 2 tablespoons Olive Amelia EVOO-Picual
- 2 medium shallots, thinly sliced
- 1 lemon, quartered
Instructions:
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- In a separate pot, heat 1 ¾ cups of water with the Pinot Noir Wine Vinegar, thyme branch, salt, and pepper. Add the clams, cover, and cook, stirring occasionally, until the clams open, about 10 minutes. Discard any clams that do not open. Remove the thyme branch, slightly drain, and set clams aside.
- Meanwhile, cook the bacon in a frying pan over medium heat until crisp, about 8 minutes. Drain on paper towels.
- Stir the parsley and half of the cooked bacon into the clams.
- In a large Dutch oven, heat the Olive Amelia Butter, Olive Oil, and Olive Amelia EVOO-Picual over medium heat. Add the shallots and cook until fragrant, about 2–3 minutes.
- Add the clams and toss with the cooked pasta until well combined and glossy.
- Transfer to a serving bowl and sprinkle with the remaining bacon. Serve immediately with lemon wedges on the side.