a large pot, bring 4 quarts of water to boil. Add Spaghetti and gently boil*,
stir often for approximately 10 minutes until pasta is al dente. Drain and
return to hot pot. Cover and set aside.
bacon in large skillet until brown and crispy. Remove from pan, crumble and set
aside. Pour out all but one Tbsp. bacon drippings. In same skillet, cook garlic
in drippings for about 30 seconds. Add the tomatoes, cream, clam juice, 1/4 cup
basil and a shake of salt and pepper. Bring to a boil, then reduce heat to
medium low and allow sauce to simmer until slightly thickened – about 10 minutes.
Add shrimp and cook until pink and cooked throughout. Stirring as necessary-
about 3 minutes. Add bacon and simmer until warmed through- just a minute or
two. Pour the sauce over the top of the cooked spaghetti. Sprinkle remaining
1/4 cup of chopped basil on top and toss it all together until well combined.
Season with salt and pepper to taste.
*Use a gentle boil
where bubbles are barely breaking the surface. Gluten Free Pastas are fragile
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