Clams, Spaghetti & Bacon in White Wine Sauce

30 Little Neck Clams
1/2 cup chopped fresh Parsley
10 to 12 sprigs fresh Thyme
1 cup White Wine ( I used Pinot Grigio Santa Margerita)
6 slices of bacon
1/2 onion, diced
5 cloves of garlic, minced
1/4 cup of olive oil
1 teaspoon crushed red pepper
1 pound Spaghetti


Cook spaghetti as directed.
In a large deep skillet cook bacon. Transfer to a plate and let cool.  In the meantime place about 1/4 cup of olive oil (use your judgement)  the onions and garlic on the bacon fat. Cook down about five minutes.  Roughly chop the bacon and add it back into the skillet.  Add in the Thyme,red pepper, white wine and clams.  Simmer, cover and let cook for about 10 minutes or until Clams have opened up.  Stir in fresh parsley, and the spaghetti.  Place in a large bowl and top with lemon rind, optional.  Discard any clams that have not opened.  This is a sign that they are no good.  Usually if the clams are fresh pre-packaged then you don't need to clean or soak them.  I like to rinse them before using anyway and soak for about five minutes.  Just to get off any excess residue. Serve immediately.  Discard any clams that have not been eaten.  Enjoy!