Pasta alle Vongole Serves 4

Heat 3 T oil in a deep 12″ skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 min. Add garlic and sauté, stirring until golden about 30 seconds. Stir in clams, clam juice, wine and chilies and boil, covered, until clams open, about 4-5 min (discard any that do not open after 6 min). If using whole chilies, remove with a slotted spoon and discard. While clams are cooking, cook pasta in a 6 qt pot of well-salted boiling water until al dente. Drain and add to clams and simmer, stirring 30 sec. Toss w parsley and drizzle w remaining 5 T oil.

Olive Oil 0.5c extra virgin
Bacon 6 oz thinly sliced pancetta, thinly stripped
Garlic 1 clove, thinly sliced
Clams 2lb Mahogany or NZ cockles
Clam Juice 1c
Wine, White 0.33c dry
Chili Peppers 4 small dried, or 1 tsp flakes
Pasta 14oz dried thin linguine
Parsley 0.25c chopped fresh