3 slices bacon
3 tbsp. olive oil
2-3 garlic cloves, minced
2 (6 oz.) cans chopped or minced clams
1/4 c. sun dried tomatoes, chopped or 3 tbsp. minced sun dried tomatoes
1/3 c. artichoke hearts, diced (about 6 hearts)
3 green onions, sliced
1/3 c. parsley minced
1/2 c. Parmesan, freshly grated
1/4 c. pine nuts
Pepper to taste
8 oz. pasta

Cook bacon, crumble and set aside. In a frying pan heat the olive oil and cook the garlic for a minute. Add clams, tomatoes, onions, artichoke and bacon. Stir occasionally while cooking for 5 minutes. Stir in parsley and pine nuts. Cook for 3 minutes.

Cook pasta according to directions. Drain and stir in sauce and Parmesan.

Serve with a dry white wine (i.e. Oak Cask Chardonnay, Windem Estates).

Del Bols Linguine contains artichoke flour and is a good choice of pasta for this sauce.