In a deep skillet cook the onion and garlic in butter over medium heat, stirring, until pale golden, add flour, and cook, stirring, for 1 minute. Stir in wine, clam juice, and clams with juice; simmer sauce, stirring occasionally for 5 minutes.

Stir in parsley, thyme, salt and pepper to taste. Add cooked linguine to mixture in skillet and toss to combine.

Shell and devein uncooked shrimp. In a bowl, mix next 5 ingredients. Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers. Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy. Serve at once with lemon wedges.

In small bowl, flake tuna with fork. Stir in remaining ingredients. Set aside.
With food processor running, drop garlic through feed tube and process until chopped. Add beans; process until smooth. Add tomatoes, salt and pepper; pulse just to mix. Scrape into small bowl.

Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted.

Spread each toast with bean purée, then spoon on some tuna mixture.