Ingredients are perfect for 2 People. Double the recipe for 4....and so on.

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½ - ⅔ package of Linguine - boil in salted water - no oil

3 slices of thick cut Apple-wood or Hickory smoked Bacon - Cut into small pieces

Olive oil - 2 Tbsp (if needed)

½ Medium White Onion - Chopped

3 cloves Garlic - sliced thin

Crushed Red Pepper flakes - to taste

¼ - ½ cup of Dry White Wine

1 or 2 - 14oz Can of Diced Tomatoes( more sauce use 2)

Salt & Pepper ( a couple cranks each )

1 sprig of fresh Thyme

1 can Whole Clams

1 can Chopped Clams

Always Fresh Clams if on hand (cleaned and soaked)

½ Lemon (Juice)

½ bunch of fresh Parsley - Chopped

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This is a 2 pot / pan recipe. The goal is to have the pasta ready right around the time the sauce is done. Times below are a "best guess" guideline. If you like your sauce more cooked, put your pasta into the water later. It's up to you. This will take a few times to master, but the recipe is worth it.

1. Start boiling salted water (no oil) for Pasta. Make sure the water is boiling and ready for pasta by the time the bacon is done cooking in next step. Bacon will take around 6-7 minutes to cook.

2. Slice bacon in to small pieces, brown in skillet until bacon fat released and bacon is almost crispy. Remove bacon from the pan and set aside.

3. Add Chopped onion to the bacon grease. If too much grease for your taste, remove what you want and replace with Olive Oil if needed. Enough oil to saute the chopped onion. - Saute for 4-5 minutes until translucent. With about 1 minute to go, add your pasta to the water.

4. Add Pasta to Boiling Water (should take 10 - 11 minutes - boil until al dente). The goal is to have the sauce ready, right when the Pasta is done. You want the drained pasta to go right into the prepared Sauce to toss.

5. Add Garlic and Crushed Red Pepper. Cook for 1 minute, then add White Wine. Saute in white wine for a minute or two. Reduce to taste. Add Sprig of Thyme (either whole sprig and remove later, or pull leaves from spring and add) - Cook Tomatoes for 5 minutes until they're starting to break down.

6. Add Bacon back to pan. Add 1 can Whole Clams with Juice, Add 1 can Chopped Clams (with or without Juice - make judgement on liquid level) - cook until warm - 2 minutes. Add Squeeze of ½ Lemon Juice. Add fresh Parsley and stir into Sauce.

7. Pasta should be done. Drain Pasta and Add to Skillet with Sauce. Toss everything together and serve with nice Italian Greens and Crusty Bread. Grated Romano is excellent as well to finish on plate.