Crispy bacon and leek clams with champagne

Crispy bacon and leek clams with champagne - the best combination! 🥂

I have teamed up with @nicolasfeuillatte to share my recipe for crispy bacon and leek clams with linguine to pair with their champagne, perfect for dining at home, or impressing over Christmas!

Ingredients (serves 2):
2 leeks, sliced
250g bacon lardons
50g butter
500g clams, fresh & cleaned
200g linguine
1 pinch salt

In a large pan, melt your butter until the base of the pan is coated and set the rest of the butter aside. Add in your bacon lardons and cook until crispy. Pour your bacon fat out, leaving only about 1 tbsp left in the pan. Pop the cooked bacon to the side and place your sliced leeks in your pan. Add the rest of your butter in and stir while cooking until almost softened. While the leeks cook, put your pasta on and cook as directed on your package (pinch of salt to boil with the water). Once the leeks are almost softened, add in your cleaned clams and place a lid onto your pan to steam for about 7 minutes (or until all your clams have opened). Drain your linguine. Stir in your crispy bacon and linguine into the clams pan until all mixed up and serve hot on its own or with a sprinkle of fresh parsley on top, and enjoy with a glass of champagne!