Clam Linguine With Bacon

• 4-5 Slices Bacon, diced
• 1/3 cup finely diced onion
• 1 large or 2-3 small cloves garlic, minced
• 3 Tbsp Butter
• 3 cans Chopped Clams or one 16 ounce container frozen Chopped Clams
• Pinch Oregano
• 1 Bay Leaf
• 1/8 tsp Celery Seed
• Pinch Cayenne Pepper
• 3 tsp Dry Vermouth
• Corn Starch (if desired)
• 12-16 ounces dry Linguine

1. Fry Bacon in medium sauce pan over medium-low heat until crisp. Drain and set aside.
2. In same pan, saute onion and garlic in butter until soft.
3. Drain clams, reserving liquid, and set aside. Add reserved liquid to onion and garlic in pan, along with oregano, bay leaf, celery seed, cayenne, and vermouth.
4. Simmer gently for 5-8 minutes.
5. While sauce simmers, cook linguine and drain.
6. Add chopped clams and thicken mixture SLIGHTLY with cornstarch disolved in water.
7. Heat through and serve immediately over hot cooked linguine with freshly ground pepper.

bacon, onion, garlic, butter, oregano, bay leaf, celery, cayenne pepper, starch, linguine

Taken from www.epicurious.com/recipes/member/views/clam-linguine-with-bacon-1201765 (may not work)