3. Now add the clams. (It’s time to roll that wrist!) Coat the clams in the bacon-garlic-mushroom love! After a minute or so, hit the pan with the white wine and cover with a lid, another sauté pan, or some foil.
4. Cook, covered, for about 8 to 10mins, or until the clams pop open (discard any unopened ones).
5. Add the cooked pasta to the pan, along with the lemon zest, lemon juice, parsley, chili flakes, salt, and pepper.
6. To serve: stir, taste, and garnish with the Parmesan so your friends can get their cheese on! Pair with that nice Chardonnay or that lovely Sancerre you sacrificed to the “gods” of the sauté pan.