A couple Saturdays ago, in our quest to conserve money for our vacation and therefore not eating out, we decided we wanted to make linguini and clam sauce. I hate to toot my own horn, but I do make a killer clam sauce. So we went to Whole Foods to get the produce and the clams. Well they were out of clams, so we decided to still buy everything else and go to a seafood store/restaurant (Captain Brian's) instead to pick up some clams. Well, turns out they were out of them too. So as a last resort (no offense to Publix, but the one by us has terrible seafood, so we try to affoid it at all costs) we went to Publix...but they were out of them too! We were determined to make this for dinner, so we resorted to canned clams. And you know, it was almost as good!
For the sauce, begin by cooking 2 strips of bacon until cooked and then set aside and add at the very end. In the bacon fat, start by cooking 2 large shallots and 1 clove of garlic for about 5 minutes. Next add in 1/2 pint of cherry tomatoes halved. Cook for another 5 minutes. Add the juice of one lemon and 1/2 cup of champagne or sparkling wine. Cook for a couple minutes until the liquid has started to evaporate, then add two cans of chopped clams with their juices. Add however much dried red pepper flakes you like. Cook for about 10 more minutes until liquid has reduced in half. Put cooked pasta (spaghetti or linguini or whatever long pasta you like best) directly in the sauce and stir to combine. Finish with more lemon juice and fresh chopped parsley. Enjoy!
As a side dish, we had heirloom tomatoes with fresh mozzarella and basil topped with olive oil and balsamic vineagar.
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