Dd's Clams Linguini

Clams Linguine used to be a favorite of mine.  I haven't had it in ages, and this looks so good.

 

CLAMS LINGUINI

 

6 oz. linguini, cooked according to package directions, drained well

2 cans (6.5 oz.) chopped clams, drained, liquid saved*

1/2 c. reserved clam juice*

2 TB olive oil

2 oz. applewood smoked bacon, chopped

1 large shallot, minced

4 cloves garlic, minced

1 tsp. dried oregano

½ tsp. dried ground sage

1 tsp. dried basil

Pinch crushed red pepper flakes

¼ c. Italian parsley, chopped

1 c. white wine

2 TB butter

2 TB heavy cream

2 TB lemon juice

Garnish: grated parmesan cheese

 

In a large skillet over medium heat brown bacon in olive oil.  Add shallots; cook 1-2 minutes.  Add garlic, oregano, sage, basil and red pepper flakes. Saute until shallots are translucent. 

Add reserved clam juice and wine. Bring to a simmer 15 minutes until almost completely reduced.  Stir in butter, cream, lemon juice and clams. Simmer an additional 5 minutes. Add parsley. 

Optional to toss pasta in sauce or serve sauce over warm pasta. Sprinkle with cheese. Serves 2-3.