Linguine with Albacore Tuna, Clams, and Bacon

8 ounces fresh Albacore tuna diced
1/3 pound bacon, chopped 
5 cloves garlic, minced
1/4 to 1/2 pound dried linguine 
1/2 cup clam broth
1 can (6 1/2 oz.) chopped clams with juice
1 teaspoon capers drained 
1/2 tsp crushed red pepper flakes or to taste 
Lemon wedges for garnish
Minced Italian parsley
Salt to taste 
1. In a covered pan over high heat, begin heating enough water to cook linguine. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic and capers after 5 minutes; cook until bacon has browned. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add linguine cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, red pepper flakes, and tuna. Bring bacon mixture to a simmer, cover and keep warm.
3. Drain pasta well; toss with bacon and tuna mixture. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

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Kevin Beick

Revolution Design Group, 132 East Broadway, Eugene, OR, 97401