Spicy Spaghetti with Clams, Bacon and Peas
There’s something pretty great about a meal that is packed with flavor and comes together in just a few minutes in one pan. And what’s even better, this recipe uses canned clams, so you don’t have to make a run to your seafood purveyor just to make the recipe. I originally saw a recipe somewhat like this on the NY Times cooking app, and as always, adapted it to be my own.I topped my finished dish with some grated Parmigiano Reggiano cheese, which I’m pretty sure would be sacrilegious in Italy, but I liked it that way. Either way, there is plenty of flavor without it. If you don’t care for spicy food, simply omit the red pepper flakes.
- 8 slices of bacon, chopped into lardons
- 1 3.5-ounce can smoked clams
- ½ cup loosely packed minced fresh basil
- ½ cup loosely packed minced fresh parsley
- 1 cup frozen peas, thawed
- 2 tablespoons fresh lemon juice
- Red pepper flakes, to taste
- 8 ounces spaghetti, cooked al dente and drained, reserving some of the pasta cooking water
- Extra virgin olive oil, for serving
- Salt and pepper, to taste
- Cook the bacon in a skillet over medium high heat until mostly crispy, then drain off most of the fat. Add the clams, basil, parsley, peas, lemon juice, red pepper flakes and cooked spaghetti, along with a splash of the pasta cooking water. Cook just until the clams and peas are heated through, about 1-2 minutes, stirring occasionally.
- Plate the pasta and drizzle liberally with fresh extra virgin olive oil. Season with salt and pepper to taste.