Spaghetti with broad bean pesto, clams, and bacon is a truly exquisite dish to serve on festive days or for a Sunday lunch. I recommend dedicating to its preparation when you have some time to relax in the kitchen.

Difficulty: Medium
Cost: Economical
Preparation time: 45 Minutes
Cooking time: 30 Minutes
Portions: 4 people
Cuisine: Italian

Ingredients

14 oz Frozen broad beans (peeled)
4 tablespoons Olive oil
2 teaspoons Coarse salt
1 oz Parmigiano Reggiano (grated)
1 clove Garlic
10.5 oz Spaghetti
1.1 lbs Fresh clams
5 oz Bacon (sliced)
to taste Black pepper (ground)
1 clove Garlic
to taste Parsley
to taste Olive oil
2 teaspoons Coarse salt

Preparation

Peel the broad beans, boil them in a small pot with boiling water and two teaspoons of coarse salt for about 10 minutes.
Remove the beans from the heat, place them in a bowl with very cold water to keep the bright green color.
Drain them, put them in a blender with the garlic, Parmesan, olive oil, and 7 tablespoons of the beans’ cooking water.
Blend until the cream is smooth and well combined.
In a large pan, put the clams with a little oil, a clove of garlic, and some parsley.
Cover with a lid and cook on high heat for about 7/8 minutes, until they open.
In a small pan, fry the bacon slices and set them aside.
Fill a pot with plenty of water and add 2 teaspoons of coarse salt.
Once boiling, add the pasta.
Two minutes before the cooking time indicated on the package, put the spaghetti in the pan with the clams, add the broad bean pesto, and if too dry, add some cooking water.
Toss everything to mix flavors.
Plate the pasta, crumble two slices of fried bacon on top, finish with parsley, black pepper, and two whole slices of bacon.