Baked Capellini with Clams and Shrimp
I'm in love with this baked pasta that was perfect for a Friday in Lent. It's seafood without too much hassle!
Where in the heck did Brussels sprouts get such a bad rap? I mean, seriously… have you had one lately? Such a great crunchy texture, with a nuanced, earthy flavor and a lot of surface area to caramelize.
This is one half of our dinner from last night. The rest is coming later (hint: buy potatoes 🙂 ).
Here’s what you need to make this delicious side:
Start by cutting the bacon into small pieces (maybe 1/2 inch) and cook them in a pan on medium. When they are most of the way cooked set the bacon aside and LEAVE THE BACON GREASE IN THE PAN, add the Brussels sprouts and cook on medium low until they get a nice brown caramelization on the flat sides.
Drizzle with maple syrup – maybe a tablespoon, tops, and toss. Serve immediately.