3–4 ounces dry linguine, cooked according to the package instructions, reserve ½ cup cooking liquid
1 –2 slices smoky bacon, diced
1–2 tablespoons olive oil, depends on how much bacon fat is left in the pan
1 small shallot, minced
2 cloves garlic, thinly sliced
½ teaspoon coarse salt
¼ – ½ teaspoon crushed red pepper flakes (optional)
1 can (6.5 ounces) clams with juice
1 ½ tablespoons freshly squeezed lemon juice
1 tablespoon freshly chopped parsley
Freshly grated Parmesan cheese
Gather and prep your ingredients while a large pot of salted water comes to a boil.
Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.
Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl.
Add enough olive oil to the hot skillet to make 2 tablespoons with the bacon fat.
Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead.
Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.
Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice.
Drain the pasta, reserving ½ cup of the cooking water, and add it along with the bacon bits and clams to the sauce; toss to combine. Add a little reserved cooking liquid if the sauce is dry.