Pasta Casino

Serves 4
Recipe By: Robin Miller
Published in: Robin To The Rescue

1 lbs linguine
4 slice bacon -- diced
1 med green bell pepper -- seeded and chopped
3 clove garlic -- minced
1 can baby clams -- undrained 11 oz
1 cup chicken broth
2 bay leaves
1/4 cup parsley -- chopped
salt and black pepper to taste
4 ounce chunk aged Asiago cheese

Cook the pasta according to the package directions. Drain and set aside.
While the pasta is cooking, cook the bacon in a large skillet over medium
heat until crisp. Add the bell pepper and garlic and cook, stirring,
until softened, about 3 minutes. Add teh clams with their liquid from the
can, the broth, and the bay leaves, bring to a simmer, and let simmer for
5 minutes. Remove the bay leaves, stir in the linguine, and toss to
combine. Remove from the heat, stir in the parsley, and season with salt
and pepper. Transfer to a serving platter and, using a vegetable peeler,
shave the cheese over the top of the pasta right before serving.


Recipe Notes
This dish is always a winner, with smoky bacon, chewy clams, sweet
green bell pepper, and refreshing parsley nestled into al dente
linguine.


http://www.terrypogue.com/Terry


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