6 slices bacon, cut crosswise into 1/3-inch (1-cm) wide strips
1 shallot, finely chopped
1 clove garlic, finely chopped
2 plum tomatoes, seeded and diced
1 cup (250 ml) fresh or frozen corn kernels (about 1 ear)
1/2 cup (125 ml) white wine
1/2 cup (125 ml) 35% cream
1/4 cup (60 ml) chopped flat-leaf parsley
Salt and pepper
Drain the clams and reserve the juice.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with olive oil. Set aside.
Meanwhile, in a large skillet over medium heat, fry the bacon until crisp. Remove the bacon with a slotted spoon, leaving the fat behind. Set the bacon aside.
In the same skillet, soften the shallot and garlic in the bacon fat. Add the tomatoes, corn and clams and cook for about 2 minutes. Season with salt and pepper. Deglaze with the wine, raise the heat to medium-high and reduce until nearly all the liquid has evaporated. Add the clam juice and cream and reduce by half. Add the pasta and parsley and heat through. Adjust the seasoning.