• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipes » Main Course Recipes » Pasta

    Clam Linguine with Herbs and Bacon

    Published: Jun 15, 2012 · Modified: Jun 18, 2018 by Marissa Stevens · 9 Comments

    This post may contain affiliate links.

    Jump to Recipe

    We haven't yet planted a vegetable garden that thrived. We've had worms in our pea pods and tomatoes that never turned red. And that was in Washington. Now that we're in Oregon's high desert, Karen, at our local nursery, tells us that we have one-sixth of the growing season that we're used to. But we're trying anyway with two, 4-foot square raised beds and big plans for garlic and greens.

    Clam Linguine with Herbs and Bacon

    Herbs are another story. They thrive wherever we plant them - in the 50 foot space we allotted for them in Poulsbo, in the antique metal sink in Olympia, in little pots on our balcony in Seattle, and now in a 4 foot by 2 foot rectangle off of our patio. Thank you herbs for being so hearty!

    Chive Flowers

    I hate to pay $2.99 for a bundle of herbs that I'll use a fraction of and compost the rest. Instead, as I mentioned before, I head out with kitchen scissors and snip what I need. And in the case of this clam linguine, I snipped a variety, among them lovely and delicious chive flowers.

    Clams

    This clam linguine comes together in about 20 minutes. It's fresh and summery with bits of bacon and butter to bind the flavors and add a restrained richness.

    Clam Linguine with Herbs and Bacon

    Marissa Stevens
    This recipe serves 2 because it was just Keith and I and who wants leftovers of a clam dish. No thanks. But you can easily scale the recipe to feed the number of tummies around your table. Time the linguine to be done at the same time as the clams so you can scoop it from the boiling water directly into the clam mixture.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Servings 2 people
    Calories 526 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 6 ounces whole wheat linguine
    • 1 teaspoon olive oil
    • 1 thick bacon strip diced or cut into lardons (thin, crosswise strips)
    • 1 clove garlic minced
    • a pinch crushed red pepper
    • 1 pound clams (I used savory clams) scrubbed and rinsed
    • 2 tablespoons dry white wine one you wouldn't mind drinking
    • 2 tablespoons butter
    • 2 teaspoons each lemon juice and zest
    • 1 tablespoon minced chives
    • 1 tablespoon minced flat parsley
    • salt and freshly ground black pepper
    • chive flowers optional

    Instructions
     

    • Bring a large pot of water to a boil. Cook linguine according to package directions. Time it to finish cooking in sync with the clams being done. (If this doesn't work out, drain the linguine and reserve ¼ cup of the cooking liquid)
    • Meanwhile, in a deep skillet with a lid, warm the olive oil over medium-high heat until almost shimmering. Add bacon, cook and stir until browned, about 2 minutes. Add garlic and crushed red pepper; cook and stir about 1 minute. Add the clams and wine and cover. Cook until the clams open, about 3 minutes. Reduce heat to medium low.
    • Lift out wet, cooked linguine with a pasta scoop from boiling water directly into clam mixture. (Or, if the linguine is cooked and drained, add linguine and reserved pasta water. See note above.) Add butter, lemon juice and zest, chives, and parsley; gently toss to combine. Remove from heat. Season to taste with salt and freshly ground black pepper.
    • Divide pasta mixture and clams between two bowls. Garnish with chive flowers (if desired), and serve.

    Nutrition

    Calories: 526kcalCarbohydrates: 66gProtein: 18gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 385mgPotassium: 268mgFiber: 3gSugar: 3gVitamin A: 690IUVitamin C: 6mgCalcium: 44mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

    • Pancetta Pasta served in a white bowl and photographed from the top.
      Pancetta Pasta
    • Sausage and Peppers Pasta served in a dark bowl in a moody scene and photographed from an angle.
      Sausage and Peppers Pasta
    • Garlic Parmesan Chicken Pasta served in a white ceramic bowl photographed at an angle.
      Garlic Parmesan Chicken Pasta
    • ragu sauce with pasta served in a white bowl
      Ragu Sauce

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cheryl says

      August 08, 2014 at 5:57 pm

      Oh my goodness, this is such a beautiful dish! And really jealous that your herbs thrive wherever.. I always kill mine! I honestly am just not so good at gardening.. clearly. Clearly.

      Reply
    2. Val @ Tips on Healthy Living says

      June 22, 2012 at 1:09 pm

      Love the idea of using the chive blossoms! And how lovely. So agree with you on not wanting leftovers of a clam dish and I often feel that way with pasts too.

      Reply
    3. Awkward Kitchenette says

      June 18, 2012 at 7:30 pm

      So gorgeous!

      Reply
      • Awkward Kitchenette says

        June 21, 2012 at 9:20 am

        Love your blog! I nominated you for an award! See my post for details:
        http://tinyurl.com/7plqvlr

        Reply
        • Marissa says

          June 22, 2012 at 11:14 am

          Thank you so much!

          Reply
    4. Giovanna says

      June 15, 2012 at 11:47 pm

      Beautiful recipe: my husband will love it !!!

      Reply
      • Marissa says

        June 22, 2012 at 11:13 am

        Hi G, I'd love to hear how he likes it. 🙂

        Reply
    5. Simply Life says

      June 15, 2012 at 2:59 pm

      oh my gosh, your pictures look like they are straight from a magazine!

      Reply
      • Marissa says

        June 15, 2012 at 3:01 pm

        Wow, thank you!

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Carne-Asada thinly sliced across the grain featured
      Carne Asada Recipe
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Bacon Wrapped Scallops
    • Creamy Tomato Bisque
      Tomato Bisque
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • Grilled Lamb Chops
    • Crispy Baked Buffalo Wings
    • Rice Cooker Mexican Rice served in a gray ceramic bowl and photographed from above.
      Rice Cooker Mexican Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email