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Spaghetti with Clams, Tuna, and Bacon

Norman A. Plate
Yield Makes 4 servings


  • 1/3 pound bacon, chopped
  • 5 cloves garlic, minced
  • 1 pound dried spaghetti
  • 1/2 cup chicken broth
  • 1 can (6 1/2 oz.) chopped clams
  • 1 can (2 1/4 oz.) sliced black olives, drained
  • 1 can (6 oz.) water-packed albacore tuna, drained and flaked
  • Lemon wedges
  • Minced parsley

Nutrition Information

  • calories 645
  • caloriesfromfat 21 %
  • protein 35 g
  • fat 15 g
  • satfat 4.3 g
  • carbohydrate 88 g
  • fiber 3.3 g
  • sodium 542 mg
  • cholesterol 47 mg

How to Make It

  1. In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

  2. When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

  3. Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.