This recipe has become a staple at Sour Cherry Farm in the summer, when we like to pick up fresh and beautiful clams from the Jersey Shore or Long Island, take them home in a bag of ice and cook them that night.
Start by boiling water for pasta.
Then use pancetta. Dice it nice. 
Chop up some garlic on the cutting board you got at the Prison Store in Maine:
Saute the garlic:
Add clams:
Add broth and wine.
And chili flakes:
And cover the pan to let the clams open:
Meanwhile chop parsley:
Place your colander over your pasta bowls. When the water drains out, it will warm the bowls:
Make sure clams are open. Discard any that are still closed.
Drain pasta:
Add to the clams and the sauce:
Toss well:
Garnish with parsley and serve:
Linguine alle Vongole
Adapted from Esca. From the Food Network and Sara’s Secrets.
1/2 cup extra-virgin olive oil
6 ounces thinly sliced pancetta, cut into thin strips
1 garlic clove, thinly sliced
2 pounds cherrystone clams, scrubbed
1 cup chicken broth, homemade or low-sodium canned
1/3 cup dry white wine
4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
14 ounces dried thin linguine
1/4 cup chopped fresh parsley leaves
Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
