1 lb. bacon
2 minced garlic cloves
3/4 c. sliced black olives
2 cans minced clams (6.5 oz.)
12 oz. linguine, cooked and drained
1/2 c. chopped parsley

Fry bacon until crisp. Remove from pan, crumble and set aside. Pour off all but 1/4 cup bacon drippings. Add garlic, olives, clams and butter. Add melted juice to fat, simmer 5 minutes. Place the hot, cooked linguine in a 3 quart warmed casserole. Pour mixture over. Sprinkle with crumbled bacon and parsley.