Pasta Shells with Artichoke-Clam Sauce | Saveur

Name: Pasta Shells with Artichoke-Clam Sauce | Saveur
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

www.saveur.com

From SAVEUR Issue #163 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.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

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