Pasta Shells with Artichoke-Clam Sauce
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.
Yield: serves 6
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. medium shell pasta
- <sup>1</sup>⁄<sub>3</sub> cup olive oil, plus more
- 6 slices bacon, cut into 1/2" strips
- 8 cloves garlic, minced
- 2 shallots, minced
- 2 <sup>1</sup>⁄<sub>2</sub> lb. littleneck clams (about 30), scrubbed clean
- <sup>1</sup>⁄<sub>3</sub> 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
- 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.
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