Pasta Shells with Artichoke-Clam Sauce

Name: Pasta Shells with Artichoke-Clam Sauce
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 lb. medium shell pasta; 1 ⁄ 3 cup olive oil, plus more; 6 slices bacon, cut into 1/2" strips; 8 cloves garlic, minced; 2 shallots, minced; 2 1 ⁄ 2 lb. littleneck clams (about 30), scrubbed clean; 1 ⁄ 3 cup dry white wine; 1 tbsp. minced thyme; 2 cups artichoke hearts, defrosted frozen quarters or whole canned, drained and halved; 4 canned whole peeled tomatoes, drained and crushed by hand; 2 tbsp. minced parsley; 1 tbsp. minced chives; Paprika, for garnish

Serves
serves 6

PHOTOGRAPHY BY LANDON NORDEMAN

In this aromatic dish, based on one from Marseille restaurant Le Grain de Sel, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. This recipe first appeared in our March 2014 issue with the story City by the Sea.

Ingredients

Kosher salt and freshly ground black pepper, to taste
1 lb. medium shell pasta
¹⁄₃ cup olive oil, plus more
6 slices bacon, cut into 1/2" strips
8 cloves garlic, minced
2 shallots, minced
2 ¹⁄₂ lb. littleneck clams (about 30), scrubbed clean
¹⁄₃ cup dry white wine
1 tbsp. minced thyme
2 cups artichoke hearts, defrosted frozen quarters or whole canned, drained and halved
4 canned whole peeled tomatoes, drained and crushed by hand
2 tbsp. minced parsley
1 tbsp. minced chives
Paprika, for garnish

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add pasta; cook until al dente, about 8 minutes. Drain pasta, reserving 1⁄2 cup pasta water; set aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add bacon and cook until just crisp, 4–5 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.

Step 2

Return pan to medium-high heat; add garlic and shallots. Cook until golden, 4–5 minutes. Increase heat to high; stir in clams, wine, thyme, artichokes, and tomatoes. Cook, covered, until clams open, 3–5 minutes. Using tongs, transfer clams to a plate. Stir in reserved pasta, cooking liquid, bacon, salt, and pepper; cook until sauce is slightly thick, 2–3 minutes. Stir in half each the parsley and chives. Divide pasta between 6 bowls; top with clams. Garnish with remaining herbs; sprinkle with paprika and drizzle with olive oil.

Bring a large pot of salted water to a boil. Add pasta; cook until al dente, about 8 minutes. Drain pasta, reserving 1⁄2 cup pasta water; set aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add bacon and cook until just crisp, 4–5 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
Return pan to medium-high heat; add garlic and shallots. Cook until golden, 4–5 minutes. Increase heat to high; stir in clams, wine, thyme, artichokes, and tomatoes. Cook, covered, until clams open, 3–5 minutes. Using tongs, transfer clams to a plate. Stir in reserved pasta, cooking liquid, bacon, salt, and pepper; cook until sauce is slightly thick, 2–3 minutes. Stir in half each the parsley and chives. Divide pasta between 6 bowls; top with clams. Garnish with remaining herbs; sprinkle with paprika and drizzle with olive oil.