On Tap Oil & Vinegar Recipe Detail

Clams with Bacon and Pasta

with Butter & Extra Virgin Olive Oils and Pinot Noir Wine Vinegar

Ingredients:

• 2 Tbsp Butter Olive Oil
• 2 Tbsp Extra Virgin Olive Oil
• 10 oz (2 cups) fettucine or angel-hair pasta
• 2 medium shallots, thinly sliced
• 1 thyme branch
• 1/2 cup Pinot Noir Wine Vinegar or a dry wine
• 1/2 tsp pepper
• 3 lbs clams (about 2" diameter), scrubbed
• 6 oz bacon, cut into small pieces
• 1/4 cup flat-leaf parsley, coarsely chopped
• 1 lemon, quartered
• Salt, to taste

Directions:

Cook pasta in boiling water until al dente, set aside.

In separate pot heat 1 3/4 cups water, add vinegar, thyme branch, salt and pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch, drain clams slightly, and set aside.

Meanwhile, cook bacon in frying pan until crisp, about 8 minutes. Drain on paper towels. Stir parsley and half of bacon into clams.

Heat oils in large Dutch oven over medium heat. Add shallots, clams, and pasta. Heat.

Transfer to large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.