INGREDIENTS

  • 1/2cup extra-virgin olive oil
  • 6oz thinly sliced pancetta,cut into thin strips
  • 1garlic clove, thinly sliced
  • 2lb mahogany clams ornew zealand cockles,scrubbed
  • 1cup bottled clam juice
  • 1/3cup dry white wine
  • 4small dried hot chiles (1-inch)or 1 teaspoon driedhot red pepper flakes
  • 14oz dried thin linguine
  • 1/4cup chopped fresh parsley

  • DIRECTIONS

    Heat 3 tablespoons oil in a deep12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.

    Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.

    While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.

    Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.