Spicy Clam Pasta
Serves 4 // 450 calories, 38g fat, 19g protein, 6g net carbs
1 cup (3/4 oz.) basil leaves, loosely packed
1 cup Italian parsley leaves, loosely packed
2 small garlic cloves, minced
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 ounces bacon, cut into lardons
2 lbs. fresh hardshell clams—save the juice, add to pesto
(or 2 (10-ounce) cans baby clams, drained)
1 teaspoon finely chopped serrano chile
Pinch of red-pepper flakes
1 cup diced red bell pepper
4 eight-ounce pkgs. Healthy Noodles (or 1 recipe zucchini noodles)
Lemon wedges
MAKE PESTO
Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green pesto purée.
COOK BACON
Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
MAKE SPICY CLAMS
Increase heat to medium-high, add 2 tablespoons olive oil, serrano chile, and red pepper flakes and bell pepper. Season with salt and pepper and cook for 2 minutes, stirring. Add clams and warm through, then turn off heat.
COMBINE
Rinse the noodles thoroughly. Add basil purée to noodles and toss well. Top with spicy clam mixture, bacon, and reserved basil leaves. Pass lemon wedges.