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The Boston Globe

Food & dining

Sunday Supper

Linguine with clams

Serves 4

8 ounces bacon, coarsely chopped
2 large shallots, thinly sliced
5 cloves garlic, finely chopped
2 tablespoons chopped fresh
2 teaspoons crushed red pepper
Salt and black pepper, to taste
1 cup white wine
3 cans (10 ounces each) baby clams, drained, juices reserved
8 ounces linguine
½ cup creme fraiche
2 tablespoons olive oil
1 cup chopped fresh parsley
1 cup freshly grated Parmesan
(for sprinkling)

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