Linguine and Clams in Black and White

Pepper Broth

Ingredients

•         Coarse salt
•         1/2 pound dried linguine
•         2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
•         1 1/2 ounces (3 tablespoons) unsalted butter
•         2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
•         5 garlic cloves, minced
•         2 tsp black pepper, freshly ground
•         1/4 teaspoon crushed red-pepper flakes
•         1 cup dry white wine
•         2 pounds Fanny Bay Manila Clams
•         1 teaspoon finely grated lemon zest
•         White Pepper to take, freshly ground parsley

Directions

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