Spicy Clam, Bacon, & Pea Pasta
Spicy Clam, Bacon, & Pea Pasta. Clams and spaghetti but do it up a little different than the usual. Because it’s cold and it’s January and fun clam pastas remind me of summer. And this one is so delicious in this basil pesto like sauce paired with thick-cut crispy bacon and fresh peas. Mid week pasta pick me up…and don’t forget a biiiiig glass of wine to go with ;)) !!
Nothing like mid-week pasta to get you feeling that we’re halfway through the week success. And nothing like a pasta that reminds you of summer to finish off the last Wednesday of January. This one is a cozy, yet summery dish all in one.
I get the cozy vibes because well, its pasta and pasta is always cozy if you ask me. And the summer vibes from the clams. Clams and spaghetti was one of our go dinners in the summer. I’m not kidding…I think we had it just about every weekend last summer. So any type of clams and spaghetti dish always gets me thinking summer.
This one is what I call the wintery yet summery version of clams and spaghetti. It has a basil and parsley pesto like sauce. It’s got loads of thick-cut crispy bacon. It’s got the fresh peas. And of course, the main attraction, the clams. They aren’t fresh clams, but they’re still so good.
I am so happy to be almost done with this week. And this pasta and a veryyyyyy biiiig glass of wine is just the way to celebrate !! Cheers !!
Ingredients
1 cup fresh basil leaves
1 cup parsley leaves
1 large garlic clove
salt and pepper
1/4 cup white wine
1/4 cup + 2 tablespoons olive oil
12 ounces thick-cut bacon; chopped
2 (10 ounces) cans baby clams; drained
1 (6 ounces can) chopped clams with juice
red pepper flakes
1 cup fresh peas
1 pound spaghetti
Directions
Place the basil, parsley, garlic, and olive oil in the bowl of a food processor. Process until smooth. Transfer to a bowl and season with salt and pepper.
In a large skillet, over medium-high heat, cook the bacon until brown and crisp. Remove with a slotted spoon and set aside. Pour off most of the bacon fat.
Add the white wine to deglaze the pan. Add 2 tablespoons of olive oil, clams, and red pepper flakes. Season with salt and pepper. Cook for about 3 minutes. Add the peas and cook for an additional 2 minutes. Keep warm.
Cook the pasta. Drain, saving 1 cup of cooking. Add the pasta to the skillet with the clams. Add the basil, parsley puree. Toss to combine, adding pasta water as needed. Serve topped with bacon and fresh basil leaves.
