Little Neck Clams Over Pasta

Fresh Little Neck Clams (about six per serving)

1 lb of long pasta

2 slices of thickly cut pancetta, cubed

4 tablespoons extra virgin olive oil

3 garlic cloves, chopped

2 shallots, thinly sliced

1 teaspoon crushed red pepper flakes

1/2 a lemon

1/4 cup white wine

a hand full of fresh parsley

½ cup coarsely grated parmesan cheese

sea salt and pepper

In a large pan brown the cubed pancetta. While the pancetta is browning set a large pot of salted water to boil. Reserve the pancetta on a paper towel and add the olive oil chopped garlic and shallots to the pan. Sauté until translucent. Add the red pepper flakes and white wine to deglaze the pan. Add the clams and cover until clams are almost all open, about 5-10 minutes. While the clams are cooking boil the pasta until just shy of aldante. Add the cooked pasta to the pan of clams and gently toss until pasta is coated and all the clams are open. Add the pancetta back into the pan and top with parsley parmesan and salt and black pepper to taste. You may not need salt depending on the clams.