CLAM, MUSHROOM, AND TOMATO PASTA WITH SUPERBLY HERBY CREAM SAUCE
6 slices raw bacon
1 large onion, chopped
8 garlic cloves, chopped
10 ounce mushrooms sliced
2 tablespoon Dish off the Block Superbly Herby Spice Blend
1 cup dry white wine
2 cups heavy cream
1 pound fresh chopped clams
2 cups grape tomatoes, cut in half
1 cup parmesan cheese, plus more for sprinkling
3 cups baby spinach leaves
½ cup fresh basil leaves, plus more for garnish
1 pound linguini or other pasta, cooked al dente to package directions
Place the bacon in a single layer in a large deep skillet and cook until crisp. Remove the bacon, leaving the drippings in the skillet and chop into bit small pieces. Set aside.
Heat the bacon drippings over medium high heat and cook the onion, garlic, and mushrooms until fragrant and the mushrooms begin to lightly brown, stirring frequently, about 8-10 minutes. Add the Superbly Herby Seasoning and stir to coat.
Add the wine to the pan, bring to a boil, and cook until reduced by half, about 4-5 minutes. Add the cream and continue to cook at a low boil, letting the sauce reduce and thicken for another 4-5 minutes.
Add the clams and tomatoes to the sauce and continue cooking for 3-4 more minutes letting the clams cook.
Gradually add the parmesan cheese to the pan, ¼ cup at a time, stirring constantly. Add the spinach, basil, and linguini to the sauce and toss to coat until the spinach has just wilted. Cook 2 more minutes and serve hot in bowls, garnished with more basil and parmesan.