Clams Casino Pasta

• Meat

  • 3 Slices Bacon, thick cut

• Seafood

  • 24 Clams

• Produce

  • 5 Cloves Garlic
  • 1 Lemon
  • 1 Lemon, zest
  • 2 tbsp Parsley, fresh
  • 1 Red bell pepper
  • 2 Shallots

• Pasta & Grains

  • 1 (12 oz. Box Gluten-free spaghetti

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1 Salt

• Bread & Baked Goods

  • 1/3 cup Breadcrumbs, gluten free

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Dry vermouth or dry white wine

Found on fashionablefoods.com

Description

Ingredients

• 2 Dozen Clams (littleneck or middleneck)
• 1 (12 oz.) Box Gluten-Free Spaghetti*, or shape of choice
• Salt
• 3 Slices Thick-Cut Bacon, chopped (use 6 slices if you’re using thin bacon)
• 2 Shallots, thinly sliced
• 1 Red Bell Pepper, seeds removed and thinly sliced
• 4 Cloves Garlic, finely minced
• Freshly Ground Black Pepper
• ½ Cup Dry Vermouth or Dry White Wine
• 1 Lemon, zested and juiced
• 1 Tablespoon Butter
• 1 Clove Garlic, finely minced
• 1/3 Cup Gluten-Free Breadcrumbs*
• ¼ Cup Parmesan Cheese
• 2 Tablespoons Finely Chopped Fresh Parsley
• Lemon Zest, reserved from the lemon needed for the sauce
• Freshly Ground Black Pepper

Directions

• Soak the clams in a large bowl of cool water for 20 minutes. Rinse well and keep cold until ready to use. (I like to chop and prep the rest of the ingredients while the clams soak!) Bring a large pot of water to a rolling boil and season the water generously with salt. Add in the spaghetti and cook one minute less than the package instructions. Meanwhile, in a large, deep skillet, add in the bacon and cook until crisp. Drain the bacon on paper towels and set aside. Add the shallots, bell pepper, and garlic to the rendered bacon fat. Cook the vegetables until they start to soften, about 2-3 minutes. Season with pepper and add in the vermouth and lemon juice. Add the clams to the pan and cover with a tight-fitting lid. Allow the clams to steam just until the open – I like to remove them as they open to avoid any overcooking! Toss the cooked pasta with clam sauce and add the clams back in. Make the topping by melting the butter with the garlic in a small skillet. Add in the breadcrumbs and toast them for about a minute. Stir in the parmesan cheese, parsley, lemon zest, and reserved bacon. Season with pepper to taste. Sprinkle the topping over the pasta and serve!