- 3 pounds Manila Clams
- 1 pound Linguini
- 4 oz. thick-cut bacon, cut into chunks
- 2 T. olive oil
- 5 cloves garlic
- 3 chopped spring onions or scallions
- 2 T. finely chopped parsley
- 1 T. finely chopped dill or fennel fronds
- 1/4 cup dry white wine or dry sherry
- Salt and freshly ground black pepper
- Set a large pot of heavily salted water to a boil.
- Chop garlic roughly and combine with the chopped green onions.
- Heat a large saute pan with a lid over medium heat and add the olive oil. Add the chunks of bacon and cook slowly until they are getting crispy, but not quite done.
- Add the chopped garlic and onion and stir well to combine. Cook for 3-4 minutes. Sprinkle a little salt over everything.
- Put Linguini in boiling water.
- Turn the heat up to medium-high in your saute pan and add the white wine or sherry, half the parsley, half the dill and all the clams. Shake the pan around to combine things, then cover it closely. When you see the wine boil, turn the heat down to medium-low.
- Remove lid after 5 minutes: Once the clams are all opened up (or at least most of them), turn the heat off and cover the pan until the pasta is ready.
- When the pasta is done, add it to the clam sauce and toss everything to combine. Add the rest of the parsley and dill and serve with ground pepper.