Clams with Pasta and Bacon

Spanish fideos--short, thin noodles--give this dish a satisfying heft. If your grocery store doesn't carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.

2 tablespoons salted butter

1 tablespoon extra-virgin olive oil

10 ounce (2 cups) fideos or crushed angel-hair pasta nests

2 medium shallots, thinly sliced

1 thyme branch

1 cup dry white wine

1/2 teaspoon pepper

3 pounds clams (about 2-in. diameter), scrubbed

6 ounces bacon, thinly sliced crosswise

1/2 cup coarsely chopped flat-leaf parsley

1 lemon, quartered

Step 1

Heat butter and oil in a large dutch oven over medium heat. Add pasta, shallots, and thyme and cook, stirring constantly, until most of pasta is toasted (it won't be evenly toasted), about 5 minutes.

Step 2

Add wine, 1 3/4 cups water, and the 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.

Step 3

Meanwhile, put bacon in a medium frying pan and set over medium heat. Cook, stirring often, until bacon is crisp, about 8 minutes. Drain on paper towels.

Step 4

Stir parsley and half of bacon into clams. Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 553Calories from Fat 28

% Daily Value *
Total Fat 17g27%

Saturated Fat 6.2g31%
Cholesterol 65mg22%
Sodium 430mg18%
Total Carbohydrate 58g20%

Dietary Fiber 2.2g9%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Clams with Pasta and Bacon