Clams/Cockles with linguine
Ingredients
9 Fresh Garlic Cloves (4 minced, 4 smashed, 1 whole)
1/3 cup Extra-Vigrin olive oil
2 tbls butter
1 cup dry white wine
1/4 cup Fresh Parsley rinsed and chopped
1 oz Pernod
3 pieces of bacon (plain)
3 dozen fresh little neck clams (kept on ice, no water)
2 dozen fresh cockles (kept on ice , no water) 
1 pound linguine
Crushed Red Pepper (to taste)
Salt / Pepper
Put the following 3 ingredients in a small bowl 
1 Fresh Garlic Clove minced finely
Some lemon zest
1/4 cup Fresh parsley rinsed and minced
Preparation
Rinse and scrub clams, not not put in water
Cook bacon slices until crisp, crumble and set aside
Melt 2 tbls butter with 1/3 cup olive oil under medium heat
Add smashed garlic, cook for about 5 minutes. remove garlic
Add minced garlic and 1 whole clove garlic, cook 3-5 minutes
Add Clams and Cockles, turn up to high heat
When the pan is hot, add 1 oz Pernod, let it burn off
Add clam juice and 1/2 cup white wine to pot, cover
When the clams start to open, add the remaining white wine
Add 1/4 cup fresh parsley
Add Crushed Red Pepper, Salt / Pepper
Linguine, cooked to less than al dente, reserving some pasta water
Add the linguine to the pot with the clams,cockles and liquid
Add 1 ladle of the pasta water
Cook under medium heat for about 3-5 minutes, do not overcook pasta
Remove from heat
Transfer to a Pasta bowl
Add crumbled bacon , add mixture of minced garlic, parsley and lemon zest
Add Salt/Pepper and Crushed Red pepper (to taste)
** Do NOT use any type of Cheese **
Serve immediately with warm fresh Italian country bread 
Wine
An Italian Gavi, or Tufi d Greco, or my choice: Vernaccia di San Gimignano 