Cook the bucatini according to the package; rinse with cool water and set aside.

Meanwhile, heat a large saucepan over medium heat. Add the bacon and cook until just turning crispy. Remove with a slotted spoon and drain on paper towels. Leave the bacon fat in the saucepan and add the asparagus. Cook for about 5 minutes, or until just starting to char on the outside. Add the shallots and garlic and cook for 1 minute, or until fragrant.

Sprinkle the flour over the top and stir until fully saturated. Slowly add the milk, stirring constantly, until thoroughly combined. Add the canned clams with the liquid, the lemon zest and juice, and the cooked bacon. Stir to combine. Season to taste with salt and pepper and a good pinch of red pepper flakes. 

Bring the sauce to a simmer then add the little neck clams. Cover and cook until the clams open, occasionally removing the lid to stir the sauce and clams. Remove the clams as they open to avoid over cooking. Once all the clams have opened and been removed from the saucepan, add the bucatini to the sauce and use tongs to toss together. Let the pasta heat through before serving.

Dish the pasta evenly among bowls and then divide the clams. Serve immediately. Enjoy!