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.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.