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spicy clam pasta with bacon, peas and basil

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cooking.nytimes.com
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Total: 20 minutes

Servings: 5

Cost: $8.92 /serving

Ingredients

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Instructions

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Step 1

Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.

Step 2

Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)

Step 3

Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.

Step 4

Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.

Step 5

Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

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