Iron Chef Steve strikes again.
Here's a quick and easy pasta dish that's mad easy. It might not be the greatest for dates as there's an excessive amount of garlic involved...

Ingredients:
5 cloves of garlic
1 packages of sliced mushrooms
3 slices of pancetta
1 can of chopped clams
1 package of linguine
some dried parsley
some course-ground black pepper
some crushed (hot) red pepper
some olive oil
some white wine

Directions:
Rinse mushrooms; let drain. Boil water in large pot in preparation for however much linguine you're going to eat. Cut pancetta into small pieces. In large frying pan, heat some olive oil. Mince 5 cloves of garlic into oil and brown.

Add mushrooms to oil and sautee. After mushrooms begin to shrink up, add panceta and clams (with clam juice. After some of the clam juice evaporates, add a medium splash of white wine (I use Luna di Luna Pinot Grigot) and season with healthy dashes of dried parsley, black pepper, and crushed red pepper to taste. Continue to stir mixture as it heats and allow the majority of the liquid to cook off.

By now you should have also cooked up your linguine. If so, put in pasta bowl and toss with the piping hot sauce. Serve with salad or bacon. Just kidding... though bacon really does make everything better.

What to expect.
If you've got a heavy hand with the peppers, expect to have a pasta dish with a little bit of a kick. The pancetta adds a little texture but mostly flavored saltiness. The clams aren't over powering due to the white wine and parsley. I've been tempted to add a little butter, but I figured that I eat bad enough as it is. But, I bet it would make the sauce a little richer (and more heart attacky).

If you do make this, please email me and let me know how you liked it!