1 lb. uncooked linguine
½ lb. pancetta, diced
1 tbsp. olive oil plus more for garnish
1 cup minced celery
3 garlic cloves, minced
2 shallots, minced
¾ tsp. kosher salt, divided
4 dozen little neck clams, scrubbed
1 cup dry white wine
½ tsp. crushed red pepper
⅓ cup finely chopped fresh flat-leaf parsley
¼ tsp. black pepper

1 lb. uncooked linguine 1 tbsp olive oil plus more for garnish 1 cup minced celery 3 garlic cloves, minced 2 shallots, minced 4 dozen little neck clams, scrubbed 1 cup dry white wine

1. Prepare pasta according to package instructions, less 1 minute; drain pasta, reserving ⅓ cup cooking water.
2. Heat a large skillet over medium. Add pancetta and oil; cook, stirring occasionally, until the pancetta is crisp, about 10 minutes.
3. Add celery, garlic, shallots and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 6 minutes. Add clams, white wine and crushed red pepper; cover, and cook until clams open, about 5 minutes. Stir in cooked pasta and reserved pasta water; toss to coat. Sprinkle with parsley, pepper and remaining ½ teaspoon salt; garnish with a drizzle of olive oil.
Serves: 4
Active time: 20 minutes
Total time: 30 minutes
Food Hack! To remove any lingering grit, soak clams in a bowl of lightly salted water for 20 minutes. Then lift the clams out by hand so the sand remains at the bottom of the bowl.