SANDRA'S OUTSTANDING CLAM ARTICHOKE and BACON LINGUINI

A pasta dish that is quick to make
and oh so comforting, tasteful,
and fulfilling...

Servings (2 to 4)
Prep: 5 Mins. |
Cook: about 12 Mins.

Posted: by Sandra

INGREDIENTS

Pasta:
½ lb. of cooked linguini

Sauce:
4 tablespoons of olive oil
½ onion, finely chopped
4 crimini mushrooms, finely chopped
3 cloves garlic, minced
1 14-ounce can of artichoke quartered, artichoke hearts, sliced
1/2 cup white wine
2 tablespoon of minced parsley
1 teaspoon dried thyme
1 10-ounce can of whole baby clams (reserve liquid)
Juice of quarter lemon
Salt, to taste

Garnish:
4 slices of bacon, browned & roughly chopped, sprinkle over top
1 green onion, chop green part only
Olive oil to drizzle over top
Parmesean cheese

METHOD

Brown the bacon, drain, cool, and roughly chop, then set aside.

Drain the artichokes and clams; reserving liquid. Add enough water to clam juice to create one cup of liquid.

Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and cook for a minute. Add the mushrooms and cook for 2 minutes. Add the garlic and artichokes, and cook to get a little color. Add the reserved artichoke and clam juice and water, the white wine, parsley and thyme. Raise the heat to high and bring to a boil. Add the clams and cook for 3 minutes. Add the lemon juice, and salt, to taste.

Remove from the heat and add the pasta, toss, and pour onto serving platter. Sprinkle with chopped bacon and green onions. Drizzle with a little olive oil, and sprinkle with parmesean cheese.