- 1 lb Hodgson Mill Whole Wheat Thin Spaghetti
- 1 lb bacon, thick cut, cut into 1/2 in. pieces
- 4 cloves garlic
- 1 14.5 oz can diced tomatoes, with juice
- 1 cup heavy cream
- 3/4 cup clam juice, (bottled)
- 1 cup fresh basil, chopped
- salt, to taste
- pepper, to taste
- 1 lb shrimp, peeled and deveined
Cook the spaghetti in a large pot of boiling water according to package directions. Drain, cover, and keep warm. Set aside.
Cook the bacon in a large skillet until it is brown and crispy. Drain on paper-towel lined plate. Set aside.
Pour out all but one tablespoon of bacon drippings from pan. Add the garlic to the bacon drippings and saute about 30 seconds. Then add tomatoes, cream, clam juice, 1/2 cup basil, and salt and pepper to taste. Bring to a boil, then reduce heat to medium low and allow the sauce to simmer until slightly thickened, about 10 minutes.
Add shrimp to sauce and cook until pink and cooked throughout – stirring as necessary – about 3 minutes. Crumble bacon and add to pan, simmering until warmed through – 1-2 minutes.
In serving bowl or large pot, combine sauce with cooked spaghetti. Top with the remaining 1/2 cup of chopped basil on top and season with salt and pepper to taste. Serve warm.
Makes about 6-8 servings
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