Pasta with Bar Harbor Clams, Bacon & Tomatoes

Ingredients:

• 1 pound pasta (linguine, penne or rigatoni)
• 8 slices bacon, cut into 1/2-inch pieces (approximately 1/2 pound)
• 1 medium onion, finely chopped
• 1 Tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper, more to taste
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 2 Tablespoons tomato paste
• 1 (10.5 ounce) can Bar Harbor Red Clam Sauce
• 1 (6.5 ounce) can Bar Harbor Chopped Clams
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped flat-leaf Italian parsley (optional garnish)

Directions:

1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 6-8 minutes. Transfer the cooked bacon to plate, leaving the fat in the skillet.
3. Add onion, garlic, salt, black pepper and crushed red pepper. Cook and stir until onions are softened, about 4 -5 minutes.
4. Add tomatoes, tomato paste, red clam sauce and chopped clams. Stir well. Simmer for 5 minutes.
5. To serve family style, transfer the drained pasta to a serving bowl and pour the sauce over the top. Add the reserved bacon. Toss to coat the pasta with the sauce. Garnish with cheese and parsley, if using.
   To serve as individual portions, add the drained pasta back to the pasta pot. Top with the sauce and reserved bacon. Toss well. Divide the pasta between bowls and garnish with cheese and parsley, if using. Any leftovers can be stored in the fridge for up to two days.