Best 8 Linguine With Clams Bacon And Tomato Recipes

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Indulge in a delectable symphony of flavors with our Linguine with Clams, Bacon, and Tomato recipe. This exquisite dish is a harmonious blend of briny clams, smoky bacon, tangy tomatoes, and aromatic herbs, all enveloped in a luscious white wine sauce.

Discover two irresistible variations to satisfy every palate. For a classic seafood experience, immerse yourself in the coastal flavors of Linguine with Clams and White Wine Sauce. For a smoky and savory twist, embark on a culinary journey with Linguine with Clams, Bacon, and Tomato.

These recipes are not just culinary masterpieces; they are also incredibly easy to prepare. We provide step-by-step instructions and a comprehensive ingredient list, ensuring that even novice cooks can recreate these restaurant-quality dishes in the comfort of their own kitchens.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more. Let's dive into the world of flavors!

Let's cook with our recipes!

LINGUINE WITH CLAMS



Linguine with Clams image

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 12

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Steps:

  • In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  • Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
  • Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg

BACON-TOMATO LINGUINE



Bacon-Tomato Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
  • Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
  • Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

PASTA WITH BACON AND TOMATOES



Pasta with Bacon and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds plum tomatoes (about 10)
6 strips thick-cut bacon, chopped
1 medium onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of crushed red pepper flakes
12 ounces spaghetti
1/4 cup fresh flat-leaf parsley or basil, chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
  • Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
  • Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
  • Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

FETTUCCINE WITH BACON-CLAM SAUCE



Fettuccine with Bacon-Clam Sauce image

Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked fettuccine
1 can (6-1/2 ounces) chopped clams
1 tablespoon butter
1 garlic clove, minced
1 tablespoon minced fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
2 bacon strips, cooked and crumbled

Steps:

  • Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH CLAMS, BACON AND TOMATO



Linguine With Clams, Bacon and Tomato image

I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.

Provided by Caz320

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sliced bacon, cut crosswise into 1/2 inch strips
3 garlic cloves
1/2 cup dry white wine
1 (16 ounce) can crushed tomatoes
1 cup bottled clam juice
3/4 lb chopped clam, drained
1/3 cup chopped flat leaf parsley
3/4 teaspoon salt
1/4 teaspoon dried red pepper flakes
3/4 lb linguine

Steps:

  • In large frying pan, cook the bacon over moderate heat until almost crisp.
  • Remove bacon with slotted spoon and pour off all but 2 tbs fat.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add wine.
  • Stir in bacon, tomatoes and clam juice and heat to a simmer.
  • Cook for 10 minutes.
  • Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
  • In the meantime, boil the linguine until just done, about 12 minutes.
  • Drain the linguine well and add to the sauce.
  • Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.

CLAM LINGUINE



Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 35m

Yield 3

Number Of Ingredients 8

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

LINGUINE WITH CLAMS AND TOMATOES



Linguine With Clams And Tomatoes image

Provided by Marian Burros

Categories     pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 cloves garlic
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
12 large clams in the shell
1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
1/2 cup fish stock or bottled clam juice
8 ounces fresh linguine, eggless if possible
5 fresh large basil leaves

Steps:

  • Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
  • Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
  • Bring water to a boil for the linguine in a covered pot.
  • Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
  • Cook the linguine according to package directions.
  • Remove the clams from their shells, and pour any reserved liquid from them into the pot.
  • Wash and dry basil, and cut into thin strips.
  • Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Fresh clams are essential. Make sure to choose clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a foul odor.
  • Soak the clams in cold water for at least 30 minutes before cooking. This will help to remove any sand or grit from the clams.
  • Use a large pot to cook the clams. This will give the clams plenty of room to open up and cook evenly.
  • Bring the water to a boil before adding the clams. This will help to kill any bacteria that may be present in the clams.
  • Cook the clams for 5-7 minutes, or until they are all open. Do not overcook the clams, as this will make them tough.
  • Serve the clams immediately with your favorite dipping sauce.

Conclusion:

Linguine with clams, bacon, and tomato is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the briny clams, smoky bacon, and sweet tomatoes is simply irresistible. So next time you're looking for a quick and easy seafood dish, give this recipe a try. You won't be disappointed!

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