Linguine with Clams, Bacon, and Tomato

I'm not really sure how I found this recipe, but I did.  We have a few clam recipes and a lots of pasta and red sauce recipe, so what's one more.

This was actually interesting...it was huge in terms of portions, and the pasta can probably be backed off to a more reasonable (less caloric) size.  I actually thought it needed a bit of salt.

For lunch the flavors picked up (this could also be it that lunch had more sauce).

But I would have again.  We had with salad.

Linguine with Clams, Bacon, and Tomato

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.

Yield: 4
From: Food & Wine

Photo by ALB

Ingredients
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups) (used 2 7oz cans)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red-pepper flakes
3/4 pound linguine (next time use 8 oz)

Preparation
1. In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Nutritional Information
Calories: 540; Total Fat: 11 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 1994 mg; Potassium: 784 mg; Total Carbohydrate: 80 g;  Dietary Fiber: 6 g; Sugars: 9 g;  Protein: 28 g