Linguine with Clams in Pepper Broth

*Recipe serves 4

Ingredients:

• Coarse salt                                                             
• 1 cup dry white wine
• ½-pound dried linguine                  
• 2 pounds Manila clams, scrubbed
• 2 ounces pancetta, cut into ½-inch cubes (½ cup)   
• 1 teaspoon finely grated lemon zest
• 1½ ounces (3 tbsp) unsalted butter  
• 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
• 5 garlic cloves, minced
• Freshly ground pepper
• ¼ teaspoon crushed red-pepper flakes

Directions:

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1 cup cooking water.
2. Cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes.
3. Transfer to a paper-towel-lined plate using a slotted spoon and let drain. Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes.
4. Add wine and clams and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams).
5. Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine.
6. Season with pepper, and garnish with parsley.

Recipe by Martha Stewart