Linguine with Clams and Pancetta

Bring a large pot of water to a boil and salt heavily. Prepare linguine according to package directions, timing it to be al dente (just short of full cooking time) at the point when the clams are almost done cooking.

Heat a large saute pan over medium heat with the two tablespoons of olive oil. Cut pancetta in a large dice about 1/2-inch by 1/2-inch. Add pancetta to oil and cook for 3-4 minutes stirring occasionally until pancetta starts to brown.

Meanwhile, peel garlic and slice thinly lengthwise. Rinse clams under cold water, scrubbing lightly. Add garlic to pancetta along chili flakes and cook for about 30 seconds.

Add clams to pan along with white wine and tomatoes. Cut basil thinly and add half to the clams. Stir clams with the wine and tomatoes to mix all ingredients.

Bring to a simmer, then cook for about 6-7 minutes until clams have all opened. Reserve 1/4 cup of the pasta water then drain linguine.

Add linguine to clams when they are almost done cooking along with the reserved pasta water. Stir all to combine and cook for another minute.

Taste pasta. It should be rather salty already from the pancetta and clams but add more salt if necessary along with pepper to taste. Stir in remaining basil. Serve immediately.