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Spaghetti with Clam Sauce

Source of Recipe


From "The Beach House Cookbook" by Barbara-Scott Goodman






List of Ingredients



• 3 strips bacon
  
• 1 lb. spaghetti
  
• 2 Tbsp olive oil
  
• 1 small onion, finely chopped
  
• 2 cloves garlic, thinly sliced
  
• 1-1/2 to 2 lbs. clams (littleneck or vongole, scrubbed and rinsed)
  
• 1 cup dry white wine
  
• Pinch of red pepper flakes
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• Freshly ground black pepper
  






Instructions



1. Cook the bacon over medium heat in a large skillet or sauté pan with a lid until crisp. Remove the bacon and drain on paper towels, leaving the drippings in the pan. When cool enough to handle, crumble the bacon.
   
   
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Meanwhile, add the olive oil to the bacon drippings and heat. Add the onion and garlic and cook over medium heat until softened and golden, about 7 minutes. Add the clams, wine and red pepper flakes. Raise the heat; cover and cook until all the clams are open, 3 to 5 minutes. (Discard any that do not open.)
   
   
3. Drain the pasta and return to the pot. Add the clam sauce, parsley, and reserved bacon to the pasta and toss well. Season with pepper to taste, and serve at once.
   
   Serves 6 as a first course;
   4 as a main course.