Linguine and Clams

American Entrée
40 min.
4 Servings
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Craving seafood? Create your own seafood pasta with this recipe for rich and creamy linguine and clams topped with crispy bacon and croutons.


  • 1 green bell pepper
  • 8 cloves garlic
  • ½ bunch parsley
  • 2 lemons
  • 1 cup New York Bakery seasoned croutons
  • 2 lbs. Market District Cherrystone clams
  • 1 lb. Giant Eagle linguine
  • 8 oz. Giant Eagle thick cut bacon
  • ¼ tsp. Simply Organic dried oregano
  • 1/8 tsp. McCormick chili flakes
  • 2 oz. Giant Eagle unsalted butter


  Prep Time: 10 min. • Cook Time: 30 min.

Bring a large pot of water to boil. Finely dice the green pepper. Peel and chop the garlic and chop the parsley. Juice and zest one of the lemons and cut the other lemon into wedges. Crush the croutons. Scrub the clams with cold water.

Add the pasta to the boiling water and cook according to package directions. Strain the pasta and reserve one cup of the pasta water.

Add the bacon to a large frying pan on medium heat. Cook for 5-6 minutes or until crispy. Remove the bacon from the pan and roughly chop, leaving the fat in the pan. Add the green peppers to the pan and cook for 2-3 minutes then add garlic. Cook for another minute and add the clams. Cover with a lid and cook for 5 minutes. Remove the lid and add the pasta, reserved pasta water, oregano, chili flakes, lemon juice, zest, and butter. Cook for another 2-3 minutes until all the clams open up. Toss in the bacon and chopped parsley.

Serve sprinkled with crushed croutons and lemon wedges on the side.

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