See more
Norman A. Plate Photo by: Norman A. Plate

Spaghetti with Clams, Tuna, and Bacon

Sunset MARCH 1997

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 645
  • Calories from fat: 21%
  • Protein: 35g
  • Fat: 15g
  • Saturated fat: 4.3g
  • Carbohydrate: 88g
  • Fiber: 3.3g
  • Sodium: 542mg
  • Cholesterol: 47mg

Go to full version of

Spaghetti with Clams, Tuna, and Bacon recipe