Linguine with Manila Clams, Pancetta and Hot Chiles Yield: 4 servings as a main pasta course 1 pound linguine 1/2 medium red onion, finely minced 1/4 pound pancetta, cut into 1/8th inch dice 4 cloves garlic, peeled and thinly sliced 6 Tablespoons extra virgin olive oil 1 teaspoon crushed red chiles 1 pound Manila clams, scrubbed and rinsed 2 cups dry white wine 4 Tablespoons unsalted butter 1 bunch Italian parsley, finely chopped, to yield 1/4 cup Bring six quarts of water to boil and add 2 tablespoons salt. In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent, about 10 minutes. Add hot chiles, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. Boil linguine according to package instructions. While softened but still form, drain in colander over sink and toss into plan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.