Ingredients
>
1 (16 oz) pkg Ronzoni® Linguine
>
3 lb littleneck clams, scrubbed
>
6 slices bacon, chopped
>
1/4 cup butter, divided
>
1 onion, diced
>
1/2 bulb fennel , diced
>
3 cloves garlic, minced
>
1/2 cup dry white wine
>
1 cup heavy cream
>
1/2 cup clam juice
>
1/2 tsp salt
>
1/2 tsp pepper
>
2 tbsp fresh parsley, finely chopped
>
2 tbsp fresh chives, finely chopped
Steps
1
Discard any clams with cracked shells and that do not close when tapped.
2
Cook pasta according to package directions; drain, reserving ¼ cup cooking liquid.
3
Meanwhile, heat Dutch oven or large saucepan set over medium-low heat; cook bacon for 5 to 8 minutes or until golden brown. Transfer to paper towel–lined plate.
4
Increase heat to medium; cook 2 Tbsp of the butter, onion, fennel and garlic for 3 to 5 minutes or until slightly softened. Stir in wine; bring to boil. Cook for 2 minutes.
5
Stir in cream and clam juice; return to boil. Cook for 2 minutes. Season with salt and pepper. Stir in clams. Reduce heat to medium-low; cover and steam for 5 to 7 minutes or until clams open. Discard any clams that do not open.
6
Toss together clam sauce, pasta and bacon. Cut remaining butter into cubes; stir into pasta mixture until melted and pasta is well coated, adding enough of the reserved cooking liquid for desired consistency. Stir in parsley and chives.
Tips
For family-friendly pasta, substitute 1 tsp lemon zest, ¼ cup lemon juice and ¼ cup extra clam juice for white wine.
If desired, garnish with buttery toasted bread crumbs. Heat 2 Tbsp butter in skillet set over medium heat. Add ½ cup bread crumbs and cook for 2 to 3 minutes or until golden brown and toasted.
Comments
Recipe provided by Ronzoni® Pasta.