Ingredients:
3 lbs manila clams - clean and rub dirt from shell
1 lb linguine pasta
1 cup good dry white wine
1/2 cup thinly sliced shallots (about 8 shallots)
8 cloves garlic, minced
2 packages of pancetta
1/4 cup minced parsley
1/4 cup chopped dill
3 lemons
Olive oil - about 2 Tbsp
1 Tbsp chili flakes
2 Tbsp butter
1 cup reserved pasta water
Salt and pepper
Instructions:
1. Bring water to boil. Season with salt. Boil pasta as directed on its package.
2. In the meantime, bring large saucepan to medium high heat. Heat up oil and add pancetta. Fry pancetta until crispy. Remove them and reserve oil. And butter. Then, add shallots. Saute until shallots start turning brown. Add garlic. Add clams, salt, pepper, and white wine. Close the lid and shake the pot occasionally.
3. Cook until all clams are open. Discard the ones that aren't open.
4. Add reserved pasta water, squeeze lemons in, add 1/2 of the herbs, and chili flakes. Correct taste with salt and pepper. Pour cooked liquid over cooked pasta. Add remaining 1/2 herbs. Mix well.
5. Place clams over pasta and mix well. Sprinkle with crispy pancetta.
