Instructions: 1. Place clams, mussels and wine in large saucepot. Cover; cook over high heat, 8 to 10 minutes, until clams and mussels open. Transfer clams and mussels to large bowl using slotted spoon. (Discard any unopened shellfish.) Strain shellfish broth through a fine sieve lined with damp paper towel or coffee filter; set aside. When clams and mussels are cool enough to handle, remove clams from shells and chop. Transfer to bowl; remove mussels from shells and add to chopped clams.

2. Heat large skillet over medium-high heat. Add bread crumbs; toast 3 to 5 minutes, stirring occasionally. Transfer to bowl; toss with lemon peel.

3, Cook bacon in same skillet until crisp. Transfer with slotted spoon to drain on paper towel.

4. Reduce heat to medium; add onions to drippings in skillet and cook 4 to 5 minutes until translucent. Add garlic and thyme; cook 1 minute more. Pour in reserved shellfish broth and bottled clam juice; bring to a boil.

5. Mash butter and flour in small bowl to form a paste; add to sauce with mussels and chopped clams. Boil 1 minute. Toss sauce with linguine in large bowl. Top with bread crumbs, bacon and chopped parsley.

* To clean mussels, place in medium bowl with cold water to cover; sprinkle with 1 teaspoon salt. Let stand 10 minutes. (The mussels will open and expel any sand inside.) Rinse well and drain. Pull off exposed beards.

Prep time: 30 minutes

Cooking Time: 15 to 18 minutes

NOTES : To unlock the rich flavor of the mussel and clam sauce, we added an unusual garnish of toasted fresh bread crumbs and lemon peel. Serve the pasta immediately after tossing.

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