Clams Casino Pasta

I've been perfecting this recipe for a few years. It's based on a version I had in a local restaurant here, but now I like my own version better.

1 lb linguine cooked according to package directions

5 bacon strips

2 T butter

half of a large onion, diced

half of a red bell pepper, diced

5 cloves garlic, minced

1/8 t red pepper flakes

2/3 c white wine

14 oz canned diced tomatoes

2 cans minced clams

2 T italian bread crumbs

1 t oregano

half of a lemon

1 T butter

salt pepper to taste

Saute 5 bacon strips until cooked but not very crispy. Remove from pan, drain all but 1 T bacon drippings from the pan. Add 2 tablespoons butter to the reserved bacon grease in the pan. Saute onion & bell pepper until soft, but not browned. Add garlic and red pepper flakes. Saute 1 or 2 minutes more. Add white wine and simmer for a few minutes. Add diced tomatoes with the juice, two cans minced clams and the juice.  Reduce down a bit. Dice the bacon into small pieces. Add 2 T italian bread crumbs and some dried oregano. Simmer some more. Just before pasta is ready, squeeze a half of a lemon into the sauce, season with salt and pepper, and add one pat butter to make the sauce silky. Reserve some of the pasta cooking water in case you need to thin the sauce/pasta mixture at all. Toss the sauce with the cooked pasta and serve immediately. Alternatively, you can drain the pasta just before done and finish cooking it in the sauce. Serve with a lemon wedge.