- olive oil
- 2 slices of bacon, chopped into small pieces before cooking
- 3 cloves garlic, diced (I use the jarred minced garlic — at least a tablespoon)
- 8-12 clams per person (you wouldn’t want more clams than fit easily in one layer in the pan you are using)
- 1 bottle of clam juice (1 cup)
- 1 cup dry vermouth (or, if you have it, dry white wine)
- dried hot red pepper flakes, to taste
- 1/2 to 1 box dried thin linguine or spaghetti
- big bunch of chopped fresh parsley
- Parmesan cheese
As you are you getting the water boiling for the pasta, sauté bacon in a large deep frying pan, stirring occasionally, until golden.
When water is ready, throw the pasta in, cook till al dente.
While the pasta is cooking, add the diced garlic and red pepper flakes to the pan with the cooked bacon bits. After about 30 seconds, add the clam juice and vermouth/wine, increasing the heat to bring it up to a simmer.
Add clams and cover, allowing it to simmer until the clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes).
Once all the clams are open, turn the heat down, put the clams in a separate bowl and remove shells, or don’t if you like them on your pasta in the shell.
Drain pasta and put it in the sauce so it can absorb some of that delicious flavor. Chop the parsley and throw it in with pasta and sauce, give it a stir or two.
Drizzle with olive oil (to taste — I put on a fair amount, probably 4-5 tablespoons).
Plate the pasta with reserved clams. Add Parmesan cheese and enjoy!