Bring a large pot of water to a boil. Make sure to cover it, so it comes to a boil faster.
Place a medium-size bowl inside a larger bowl filled with ice. In that bowl, place the
Littleneck Clams (3 lb)
. This will keep the clams cold as you clean them.
Using cold, running water, scrub any grit from the clams using iron wool. and return them to the bowl. Once all done, return to the fridge.
Garlic (3 cloves)
Deseed and mince the
Jalapeño Pepper (1)
Kosher Salt (2 Tbsp)
to the boiling water along with the
Whole Wheat Linguine (1 pckg)
and cook for 5 minutes. When the linguine is done, scoop out 1/4 cup of some pasta water for later.
Drain the pasta and toss with
Olive Oil (1 Tbsp)
in a medium bowl. Set aside.
Bacon (3 slices)
into 1/4-inch strips. Into your 5-quart saute pan, add the bacon to the pan along with a splash of olive oil. Cook until crisp and golden.
Remove the bacon using a slotted spoon, and set aside on a paper-towel-lined plate. Add in the
Butter (2 Tbsp)
Once the butter has melted, add in the shallots, jalapeno, garlic and
Crushed Red Pepper Flakes (1 pinch)
Tomato Sauce (1/3 cup)
Chicken Stock (1/2 cup)
and pasta water. Mix well. Place the little neck clams over top.
Cover and cook 5 to 8 minutes until the clams have opened.
Add in the cooked linguine and toss with the clams.
As the clams cook, wash and chop the
Fresh Parsley (1 handful)
. Wash and zest the
Add the bacon back to the pan, and sprinkle the parsley and zest over top.