Linguini With Clams And Bacon

• 1 pound linguini
• 1 tablespoon butter
• 4 strips turkey bacon, cut crosswise
• 3 cloves garlic, minced
• 20 ounces canned chopped clams, drained, juice reserved
• 3/4 cup chicken broth or white wine
• juice of 1/2 a lemon
• 3/4 cup milk
• kosher salt and pepper to taste

1. Cook pasta according to package directions. ALWAYS make sure your pasta water is well salted. I heard the best way to make sure it has enough salt is that it should taste like sea water!
2. Meanwhile, heat butter in a large skillet over medium high heat. Add the chopped bacon and cook for about 3-4 minutes until slightly browned and done. Add the garlic and cook for about 1 minute, then add the drained clams. Cook for about another 3 minutes.
3. Pour in the white wine or chicken broth, scrapping the bottom of the skillet/saute pan with a wooden spoon or rubber spatula. Cook for 3 to 4 minutes, until the sauce is reduced and less watery.
4. Reduce the heat and add the lemon juice. Stir. Add the milk, salt and pepper to taste. Stir to combine and leave on a gentle simmer until the sauce thickens up nicely. Add to the pasta and mix well. Add parmesan cheese if you like. But, it was completely unnecessary......

linguini, butter, turkey bacon, garlic, clams, chicken broth, milk, kosher salt

Taken from food52.com/recipes/31019-linguini-with-clams-and-bacon (may not work)