6 slices bacon, cut into 1" pieces
1 med. onion, chopped
1 med. green pepper, cut in strips
1/2 lb. mushrooms, sliced
2 (6 oz.) cans whole baby clams, undrained
1 c. chopped, pitted black olives
1/2 c. minced fresh parsley
1 tsp. crushed red hot pepper
Salt & pepper to taste
1 lb. linguine, cooked al dente
1/2 c. butter
Freshly grated Parmesan cheese

1. Saute bacon until crisp in a skillet. Drain on paper towels.

2. Add onion and green pepper to skillet and saute until soft.

3. Stir in mushrooms and clams with their broth. Cook over moderate heat for 10 minutes, stirring occasionally.

4. Stir in olives, parsley, bacon and red hot pepper. Season with salt and pepper.

5. In a large bowl, toss the cooked linguine with the butter.

6. Pour the sauce over the linguine and serve with freshly grated Parmesan cheese. 6 servings.