1/2 cup extra-virgin olive oil
6 to 8 ounces thinly sliced pancetta, cut into thin strips (Bacon can be used)
4 garlic cloves, sliced thin
2 cans of baby clams
1 cup chicken broth, homemade or low-sodium canned
1/3 cup dry white wine
1 tablespoon dried hot red pepper flakes or 4 small dried hot chilies
Cracked black pepper, to taste
1 1/2 lb fresh or dried thin linguine
1/2 cup chopped fresh parsley leaves
1/2 cup grated parmesan cheese
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 crisp, about 5 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.
Stir in chilies, clams, broth, and wine, and then bring to boil. If using whole chilies, remove with a slotted spoon and discard. Season with fresh cracked black pepper.
While clam sauce is cooking, cook pasta in a 6-quart pot of well-salted boiling water until fresh pasta floats to the top or until dry pasta is al dente (12 to 14 minutes). Drain in a colander, put back in pot. Add the clam sauce and simmer, tossing for 30 seconds.
Serve finished pasta in bowls, top with fresh chopped parsley, drizzle with remaining olive oil and sprinkle with parmesan cheese.