|1 lb (450 g) linguine OR
2 tablespoon (30 ml) olive oil
4 strips pancetta OR bacon, diced
3 to 4 large cloves garlic, finely chopped
1 to 2 dried red chili peppers, crumbled, OR crushed red pepper
2 lb (900 g) littleneck clams, scrubbed
1 cup (250 ml) dry white wine, such as Sauvignon Blanc
1 handful flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Bring a large pot of water to a
boil. Cook the pasta according to package directions.
In a large
saucepan over medium heat, heat the oil and pancetta or bacon,
stirring occasionally, until the pork begins to turn golden, 3
to 5 minutes. Add the garlic and chili peppers; cook, stirring
occasionally, until the garlic softens, about 3 minutes.
Add the clams and
wine, cover and cook until all the clams have opened, 5 to 10
minutes. Discard any clams that remain closed.
Remove from heat,
add the pasta and toss to coat with the sauce. Add the parsley,
taste and adjust the seasoning accordingly. (You may not need
any salt.) Serve immediately.