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Ronzoni® Creamy Linguine with Bacon and Clams

This deliciously creamy dish features a mouthwatering twist on a surf-and-turf pasta that the whole family will love.

Serves 6
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
820 calories per serving


> 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


Discard any clams with cracked shells and that do not close when tapped.
Cook pasta according to package directions; drain, reserving ¼ cup cooking liquid.
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.
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.
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.
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.


Recipe provided by Ronzoni® Pasta.


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.

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