Ingredients

1/2 cup extra-virgin olive oil

　　6 oz thinly sliced pancetta, cut into thin strips

　　1 garlic clove, thinly sliced

　　2 lb Mahogany clams or New Zealand cockles, scrubbed

　　1 cup bottled clam juice

　　1/3 cup dry white wine

　　4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes

　　14 oz dried thin linguine

　　1/4 cup chopped fresh parsley

　　

Step 1

Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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