This is an exquisitely simple recipe and a very classic one too. Lemon + garlic + chili + white wine + parsley + shell fish = awesome. Add bacon and pasta, and well, I mean, do I really need to go into it? Your kitchen will smell amazing, and this little bowl of delicious can make a great starter or main course to a meal. Feel free to take out the clams and add shrimp, scallops, or mussels, whatever makes you happy!

INGREDIENTS

For 2-4

1 lb littleneck clams, scrubbed and rinsed

A few tablespoons flour

2 tablespoons olive oil

3 cloves garlic, smashed and minced

3 slices on bacon, chopped

1/2 teaspoon chili flake

1 lemon, zested and juiced

1 cup white wine

2 tablespoons parsley, finely chopped

8 ounce linguine, cooked al dente

DIRECTIONS

You want to purge the clams first, which just means you’re making them spit out whatever sand they have left in them. Put the clams in a large bowl, cover them with cold water, and add a few tablespoons of flour. Let them sit for 30 minutes, and then change the water once or twice more. Rinse them off, drain them, and set them back in the fridge.

In a large pan over medium heat, add the bacon and cook until almost crisp. Add the garlic and chili, and lightly toast them. Add the lemon zest and clams, followed by the lemon juice and white wine. Cover the pan, and cook until clams open. Discard any unopened clams. Add the linguine to the pan and mix it in with the clams. Drizzle with olive oil, add parsley, and season with salt and pepper. Enjoy!