Photo: Jeffery Cross; Styling: Karen Shinto
Total Time
30 Mins
Yield
Serves 4

Spanish fideos--short, thin noodles--give this dish a satisfying heft. If your grocery store doesn't carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.

How to Make It

Step 1

Heat butter and oil in a large dutch oven over medium heat. Add pasta, shallots, and thyme and cook, stirring constantly, until most of pasta is toasted (it won't be evenly toasted), about 5 minutes.

Step 2

Add wine, 1 3/4 cups water, and the pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch.

Step 3

Meanwhile, put bacon in a medium frying pan and set over medium heat. Cook, stirring often, until bacon is crisp, about 8 minutes. Drain on paper towels.

Step 4

Stir parsley and half of bacon into clams. Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.

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