Food & dining

Sunday Supper

Linguine with clams

Karoline Boehm Goodnick for the Boston Globe

Serves 4

8ounces bacon, coarsely chopped
2large shallots, thinly sliced
5cloves garlic, finely chopped
2tablespoons chopped fresh
oregano
2teaspoons crushed red pepper
Salt and black pepper, to taste
1cup white wine
3cans (10 ounces each) baby clams, drained, juices reserved
8ounces linguine
½cup creme fraiche
2tablespoons olive oil
1cup chopped fresh parsley
1cup freshly grated Parmesan
(for sprinkling)

1. In a large skillet over medium heat, render the bacon for 10 minutes or until golden. Transfer the bacon to a paper-towel-lined plate. Reserve ¼ cup for the pizza. Drain off all but 2 tablespoons fat from the pan.

2. Add shallots, and fry until golden brown. Add garlic, oregano, crushed red pepper, and black pepper. Cook for 2 minutes or until aromatic.

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3. Add white wine and reserved clam juice. Bring to a boil and let the mixture bubble steadily until it reduces to 1 cup.

4. Stir in the clams. Cook for 1 minute more or just until clams are hot. Using a slotted spoon, remove 1½ cups clam mixture and reserve for the pizza.

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5. Bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Drain and without rinsing, transfer the pasta to a large bowl.

6. Add the creme fraiche, olive oil, clam mixture, and parsley. Toss well. Taste for seasoning, and add more salt and black pepper. Sprinkle with bacon and Parmesan.
Karoline Boehm Goodnick

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