Linguine With Grilled Clams And Bacon Recipes

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LINGUINE MARINARA WITH CLAMS AND BACON

Make Linguine Marinara with Clams and Bacon for a delicious entrée. This surf & turf pasta dish is full of bold flavors you and the family will love.

Provided by My Food and Family

Categories     Shellfish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Linguine Marinara with Clams and Bacon image

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add garlic to reserved drippings in skillet; cook and stir 2 min. Stir in pasta sauce, clams and half the parsley; cover. Cook 7 min. or until clam shells are opened. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; place in large bowl. Discard any clams that do not open. Spoon remaining clams and sauce over pasta; top with remaining parsley and bacon.

Nutrition Facts : Calories 360, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 7 g, Protein 19 g

2 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
4 cloves garlic, minced
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
2 lb. fresh hard-shell clams, cleaned
1/4 cup loosely packed Italian parsley, chopped, divided
1/2 lb. linguine, uncooked

FETTUCCINE WITH BACON-CLAM SAUCE

Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10



Fettuccine with Bacon-Clam Sauce image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.

4 ounces uncooked fettuccine
1 can (6-1/2 ounces) chopped clams
1 tablespoon butter
1 garlic clove, minced
1 tablespoon minced fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
2 bacon strips, cooked and crumbled

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8



Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper image

Steps:

  • Preheat grill to high.
  • Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
  • Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black pepper

GRILL-ROASTED CLAM LINGUINE

Provided by Cheryl Alters Jamison

Categories     Fish     Garlic     Pasta     Shellfish     Sauté     Backyard BBQ     Seafood     Clam     Summer     Grill/Barbecue     Noodle     Bon Appétit

Yield Makes 4 (main-course) servings

Number Of Ingredients 12



Grill-Roasted Clam Linguine image

Steps:

  • Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
  • Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

SPICY CLAM PASTA WITH BACON, PEAS AND BASIL

In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.

Provided by David Tanis

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12



Spicy Clam Pasta With Bacon, Peas and Basil image

Steps:

  • Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
  • Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
  • 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 set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
  • Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
  • Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

1 cup basil leaves, loosely packed, plus some pretty ones reserved for garnish
1 cup Italian parsley leaves, loosely packed
2 small garlic cloves, minced
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 ounces bacon, cut into lardons
2 (10-ounce) cans baby clams, drained
1 teaspoon finely chopped serrano chile
Pinch of red-pepper flakes
1 cup frozen peas, thawed
1 pound spaghetti
Lemon wedges

LINGUINE WITH SMOKED BACON, LEEKS AND CLAMS

Briny clams come together with smoky bacon and sautéed leeks in this showstopper. Quick to prepare, this weeknight recipe is decidedly sophisticated. First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes. Toss with al dente linguine and top with clams and lemon juice. Finish with it with parsley and pine nuts, and pour yourself a glass of that wine. With this simple, elegant meal, you've earned it.

Provided by Toby Cecchini

Categories     dinner, quick, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 14



Linguine With Smoked Bacon, Leeks and Clams image

Steps:

  • Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
  • Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
  • Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
  • Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 21 grams, Carbohydrate 103 grams, Fat 30 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 7 grams, TransFat 0 grams

Salt
3 dozen littleneck clams
3 tablespoons olive oil
1/4 pound smoked bacon, cut into small cubes
8 cloves garlic, thinly sliced
2 cups thinly sliced leeks (white and light-green parts only)
1/2 cup dry white wine
1 teaspoon freshly ground black pepper, plus more to taste
Pinch cayenne or crushed red pepper flakes
1 to 1 1/2 cups cherry tomatoes, halved
1 pound linguine
3 tablespoons lemon juice (optional)
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup lightly toasted pine nuts

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