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12 oz whole-wheat linguine
4 bacon slices, cut into thin strips
1 red onion, diced
2-3 garlic cloves, minced
red-pepper flakes (generous pinch)
32 littleneck clams
1 cup dry white wine
1/4 cup fresh chopped parsley leaves
1 can of clams with juice
Heat a large saute pan on medium and add the bacon. When the fat is rendered and the bacon is browned (about 5 minutes), take
the pan off the heat. Remove the bacon and set it aside, and pour out all but a film of the fat.
! 2. Return the pan to the stove and add the onion, garlic, and pepper flakes. Cook, stirring occasionally, until the onion is translucent,
about 3 minutes. Add the clams and white wine and continue to cook over medium heat until most of the wine has evaporated and
the clams have opened; this should take about 10 minutes. (If the clams aren't opening, top the pan with a lid until they do. Discard any
clams that never open.)
! 3. Bring a large pot of water to boil and cook the linguine according to package instructions. When the pasta is al dente, drain it, reserving
a bit of the cooking water. Add the cooked linguine directly to the saute pan with the clams. Stir in the parsley and can of clams
and cook for 30