Seafood Pasta

Directions

1. 1
   Place clams, mussels and wine in large saucepot.
2. 2
   Cover, cook over high heat for 8-10 minutes until clams and mussels are open.
3. 3
   Transfer clams and mussels to large bowl using slotted spoon (Discard any unopened shellfish).
4. 4
   Strain shellfish broth through a fine sieve lined with damp paper towel, set aside.
5. 5
   When clams and mussels are cool enough to handle, remove clams from shells and chop.
6. 6
   Transfer to bowl, remove mussels from shells and add to chopped clams.
7. 7
   Heat large skillet over medium-high heat.
8. 8
   Add bacon in same skillet and cook until crisp.
9. 9
   Transfer with slotted spoon to drain on paper towel.
10. 10
    Reduce heat to medium, add onions to drippings in skillet and cook for 4 minutes until translucent.
11. 11
    Add garlic and thyme, cook 1 minute more.
12. 12
    Pour in reserved shellfish broth and bottled clam juice and bring to a boil.
13. 13
    Mash butter and flour in small bowl to form a paste, add to sauce with mussels and chopped clams.
14. 14
    Boil 1 minute.
15. 15
    Toss sauce with linguine in large bowl.
16. 16
    Top with bacon and chopped parsley.