Linguine With Smoked Bacon, Leeks and Clams

By Toby Cecchini

Linguine With Smoked Bacon, Leeks and Clams
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
5(310)
Comments
Read comments

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.

Featured in: The Dish: Endangered List; Thank You for Smoking

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Ingredients

Yield:Serves 4
  • Salt
  • 3dozen littleneck clams
  • 3tablespoons olive oil
  • ¼pound smoked bacon, cut into small cubes
  • 8cloves garlic, thinly sliced
  • 2cups thinly sliced leeks (white and light-green parts only)
  • ½cup dry white wine
  • 1teaspoon freshly ground black pepper, plus more to taste
  • Pinch cayenne or crushed red pepper flakes
  • 1 to 1½cups cherry tomatoes, halved
  • 1pound linguine
  • 3tablespoons lemon juice (optional)
  • ¼cup coarsely chopped flat-leaf parsley
  • ¼cup lightly toasted pine nuts
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

866 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 103 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 41 grams protein; 1026 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

5 out of 5
310 user ratings
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Comments

Max Alexander

The preparation method risks leaving you with a dinner full of mud if you have a bad clam. Instead put the scrubbed clams in a deep saucepan, cover and cook on medium heat while stirring often with a slotted spoon, removing clams as soon as they open. Then pour the clam broth through a paper towel into a glass. Swirl each clam in the broth to remove any grit, put in a bowl with a bit of olive oil, then filter the broth again. Add the broth to the pan when you add the wine; add clams at the end.

Hephaestis

Would this work with mussels in place of clams? Clams are quite expensive, because the shells are like heavy rocks and they're sold by the pound. With mussels, you get a lot more meat for your money. Also their taste should blend well with the smokey bacon.

Josh

You might also try cockles instead of littlenecks. They're often cheaper and just as good, if not better, in pasta dishes.

Miriam

This is a make again recipe. I did not use Clams as I prefer Poached Scallops. I added pasta water and Better Than Bouillon Low Sodium Chicken to the sauce simmered until well mixed. I then added small Scallops and simmered for about a minute. Finally using two forks added the linguini and mixed everything together. The Lemon is a must.

KMB

So delicious!!! My husband dug us some clams and I wanted to try something other than Linguine Vongole this time. This was a great new recipe! Definitely don’t skip the lemon juice. This dish needs the brightness. I also added the zest of a whole lemon. And plenty of red pepper flakes. The richness of the bacon and rendered fat requires the heat and acid. Also doubled the wine and added pasta water like others to ensure enough sauce. Topped with parm. Husband raved. SO flavorful!

KMB

This was SO good! Used fresh clams my husband dug. Definitely needs the lemon juice and plenty of red pepper flakes - the bacon and rendered fat require that acid and heat. I also added the zest of a lemon. Doubled the wine and added pasta water like others advised to ensure enough sauce. We loved it!

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