Equipment
Ingredients
Herb Purée
- 30 g fresh basil leaves, washed and dried
- 30 g fresh flat-leaf parsley, leaves and tender stems only
- 60 ml extra virgin olive oil
- 1 garlic clove
- 15 ml lemon juice
Pasta Base
- 450 g spaghetti, dried
- 4000 ml water
- 30 g sea salt
Sauce
- 150 g smoked bacon, diced small
- 1 shallot, finely minced
- 2 g red chili flakes
- 80 ml dry white wine
- 280 g canned clams
- 150 g frozen peas, thawed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 929 kcal
- Protein
- 48 g
- Carbohydrates
- 98 g
- Fat
- 34 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 4031 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 40 mg
- Potassium
- 1296 mg
- Calcium
- 158 mg
- Iron
- 6.4 mg
- Magnesium
- 136 mg
- Phosphorus
- 802 mg
- Zinc
- 3.8 mg
- Vitamin A
- 270 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 173 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.16 mg
- Niacin
- 4.8 mg
- Folate
- 43 mcg
- Water
- 1058 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Drain the canned clams, ensuring you catch and reserve all the clam liquid (liquor) in a separate bowl. Set the clam meat aside.
In a blender, combine the basil, parsley, olive oil, garlic clove, and lemon juice. Pulse until a vibrant green purée forms. Season with a pinch of salt and set aside.
Bring a large pot of salted water to a rolling boil (100°C/212°F). Add the spaghetti and cook for 1-2 minutes less than the package instructions for al dente.
While the water heats, place the diced bacon in a large, cold sauté pan. Turn heat to medium and render until the fat releases and the bacon becomes crisp.
Add the minced shallot and chili flakes to the bacon fat. Sauté for 1-2 minutes until the shallot is translucent but not browned.
Increase heat to medium-high and deglaze the pan with white wine. Let it bubble aggressively to evaporate the alcohol, then add the reserved clam juice. Simmer for 3 minutes to reduce slightly.
Add the peas and the drained clam meat to the pan. Cook for just 1 minute to warm them through—do not overcook the clams as they will become rubbery.
Transfer the cooked spaghetti directly into the sauté pan using tongs (do not drain the sink). Add 60ml of the starchy pasta water. Toss vigorously over medium heat until the sauce emulsifies and coats the noodles.
Remove the pan from the heat entirely. Pour in the herb purée and toss continuously until the pasta is coated in a bright green sauce. Serve immediately.
Chef's Notes
- Canned clams are already cooked. The biggest mistake is boiling them in the sauce too long, which turns them into rubber. Add them at the very last moment.
- Starting the bacon in a cold pan helps render the fat more evenly than tossing it into a hot pan, resulting in better crispiness.
- The herb purée acts as a 'fresh pesto' minus the cheese and nuts. It provides a temperature and flavor contrast to the hot, savory bacon fat.
- If using frozen peas, there is no need to boil them beforehand; they will cook perfectly in the residual heat of the sauce.
Storage
Refrigerator: 2 days — Flavor profile changes significantly upon reheating; herbs lose vibrancy.
Reheating: Gently warm in a pan with a splash of water; do not microwave if possible to avoid rubbery clams.
Troubleshooting
The sauce is dry and clumpy
Cause: Not enough liquid to form an emulsion with the starch
Fix: Add hot pasta water 15ml at a time while tossing vigorously until creamy
Prevention: Always reserve extra pasta water before draining
Cultural Context
This dish is a modern riff on 'Spaghetti alle Vongole', combining the Italian tradition of seafood pasta with the American affinity for 'surf and turf' pairings. The addition of peas and bacon nods to the classic 'Pasta e Piselli', creating a hybrid dish that balances saline depth with garden freshness.
