Fish and Seafood Recipes - Fusilli with Clams and Bacon

Ingredients                 

• 1 bunch of spring onions, chopped

• 1 carrot, finely diced

• 150ml/2/3 cup olive oil

• 2 garlic cloves, crushed

• 4 streaky bacon rashers (slices), finely diced

• 2 x 295g/2 cans baby clams, drained

• A pinch of cayenne

• 10ml/2 tsp chopped thyme

• freshly ground black pepper

• 350g/12 oz fusilli

• chopped parsley

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Method:

1. Fry the onions and carrot in 60ml/4 tbsp of the oil for 3 minutes until softened but not browned.

2. Add the garlic and bacon and continue cooking for a further 3 minutes, stirring.

3. Add the remaining oil with the clams, cayenne, thyme and a good grinding of pepper. Heat through gently, stirring, until piping hot.

4. Meanwhile, cook the fusilli according to the packet directions. Drain.

5. Add the sauce and toss well. Garnish with parsley and serve.