Linguine with clams, bacon, and chilies

-2 Tablespoons, reserved bacon drippings, or butter
-1 medium onion, diced
-2 small poblano peppers or other mild hot pepper, sliced
-6 garlic cloves, minced
-2 Tablespoons dried oregano
-3 dozen clams, scrubbed
-1 C dry white wine
-1/2 C minced parsley
-1/2 C cooked crispy bacon
-1/2 C Pecorino Romano, grated
-1/2 C toasted panko bread crumbs
-your finest extra virgin olive oil to taste
-1/2 pound linguine, fresh or hard cooked to 30 seconds short of package directions

1). In a skillet, melt the drippings/ butter
2). Add the onions, and peppers and sautee until they begin to soften. Add the garlic, and oregano and sautee another 30 seconds or until fragrant. Add the clams and the white wine, cover and steam until clams open over low heat (about five minutes)
3). Discard any unopened clams, and add the parsley and pasta, cooking about a minute until the sauce coats the noodles
4). Add the Pecorino, and the parsley. Adjust the seasoning with salt and pepper, and toss through with the pasta
5). Divide into four bowls and finish each with the crumbs, bacon, and olive oil
6). Take a bow and wait for applause. Don’t let your guests know how easy it was

Baked clams Saltimboca

-3 dozen clams scrubbed and shucked
-1/2 # butter, softened
-3 thin slices prosciutto, chopped
-2 Tablespoons minced fresh sage
-zest and juice of 1 lemon
-Breadcrumbs as necessary

1). In a bowl combine the butter, prosciutto, sage, and lemon, until completely incorporated
2). Top each clam with the butter and top generously with the bread crumbs
3). In a 450 degree oven, bake the clams until golden brown ( about 5-7 minutes)

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