For the pasta, place a large pinch of salt into a pot of water, and put it on high heat until boiling.

In a pan on medium high heat, render bacon until crispy. Pour off half of the remaining bacon fat.

Over medium heat, saute shallot, garlic, chili flakes, jalapeno, scallion bottoms, black garlic, and dry oregano with the bacon until it is translucent, 7-10 min.

Once vegetables are cooked down, turn heat up to high and add the white wine and clams and cover with a lid. Check the clams after 5 min, and continue checking periodically until all have opened.

Cut up large clams and reserve small ones in the shell in a bowl to the side.

Cook the pasta in the boiling water and reserve a splash of pasta water and add it to the clam pan, making sure not to add too much because it can become too salty.

Once the liquid from the clam pan is reduced and thickened by the pasta water, add the pasta, scallion tops, tomato, fresh basil, parsley.

Toss the pasta in the pan on high heat until the sauce tightens up and coats the pasta.

Turn off the heat and add the cold butter and keep stirring gently. Season with black pepper.

Serve on a dish and garnish with reserved herbs, scallion tops, cheese and breadcrumbs (see next recipe).

Breadcrumbs

Preheat oven to 350. Combine sourdough cubes with remaining ingredients in a bowl. Spread evenly on baking tray and bake 7-10 minutes until golden brown. Remove and let cool. Chop up into a crumble using a knife or food processor.