Linguine alle Vongole

• 1/2 cup extra-virgin olive oil
• 6 ounces thinly sliced pancetta, cut into thin strips
• 1 garlic clove, thinly sliced
• 2 pounds cherrystone clams, scrubbed
• 1 cup chicken broth, homemade or low-sodium canned
• 1/3 cup dry white wine
• 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
• 14 ounces dried thin linguine
• 1/4 cup chopped fresh parsley leaves

1. Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes.
2. Add garlic and saute, stirring, until golden, about 30 seconds.
3. Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes).
4. If using whole chiles, remove with a slotted spoon and discard.
5. While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente.
6. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
7. Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

extravirgin olive oil, pancetta, garlic, cherrystone clams, chicken broth, white wine, hot chiles, thin linguine, parsley

Taken from www.foodnetwork.com/recipes/linguine-alle-vongole-recipe.html (may not work)