1 lb. lean bacon
1 clove garlic, crushed
2 (7 1/2 oz.) cans chopped clams with liquid
1 1/2 c. canned pitted ripe olives
1/2 c. butter
1 (12 oz.) pkg. linguine, cooked & drained (or an equal amount of vermicelli, spaghetti or very fine noodles)
1 (7 oz.) can solid pack tuna, drained
1/4 c. chopped parsley
Lemon wedges

Cut bacon in 1/2" strips and cook over low heat until crisp. Pour off and discard all but 1/4 cup of drippings. Add garlic, clams and ripe olives to bacon; simmer for 5 minutes. Melt butter and pour into bacon-clam mixture. In a large warmed bowl place hot linguine, bacon-clam mixture with butter, tuna, broken into large chunks and parsley. Toss at table. Serve with lemon wedges. Makes 4 to 6 servings.