Preparation

• Bring a large pot of well-salted water to a boil.
• In a large Dutch oven or similar pot, cook the bacon over medium heat, stirring occasionally, until it begins to brown and crisp, about 5 minutes. Add the garlic and pepper flakes, and cook, stirring, until the garlic just begins to turn golden around the edges, about 1-1/2 minutes. Add the clams and vermouth, and stir to coat. Cover, increase the heat to medium high, and cook, checking periodically and transferring the clams as they open to a large bowl, until all of the clams have opened (discard any that don’t), 5 to 9 minutes.
• Pour any clam broth (along with the garlic and bacon) into a bowl or liquid measuring cup, leaving behind any sediment.
• Remove most of the clams from their shells, reserving some in the shell for garnish, if you like. Collect the juice from shelling and add it to the broth. Very coarsely chop the clams.
• Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, and then drain and return to the pot. Add the clams, broth, tarragon, and butter to the pasta. Bring to a simmer over medium heat, adding a little reserved cooking water to loosen the sauce, if necessary. Serve with lemon wedges and the bread.