Linguine with Clam Sauce Recipe

4 slices thick cut bacon, cut into 1/2 inch pieces

3 garlic cloves, roughly chopped

1 tsp. chili flakes to

1 1/2 pounds fresh, small clams, scrubbed and rinsed well

1 cup dry white wine

2-3 Tbsp. cream

1/2 cup Italian parsley leaves, roughly chopped

Salt & pepper

Preparation:

Cook the linguine in boiling, salted water until al dente and drain.

While the linguine cooks, place bacon in a large pan and cook over medium-low heat until bacon is browned, but not burned.

Add the garlic and chili flakes and cook for just a few seconds.

Add the clams to the pan, stir, and then add the white wine.

Cover the pan and cook for a couple of minutes until all the clams have opened--discard any that remain closed.

Add the cream to the pan and cook for another minute or two.

Remove the pan from the heat, add the linguine and parsley, and toss everything together to combine.

Season to taste.