1 package linquine 2 lbs fresh cockles, or any type of clam such as Little Necks or PEI's, cleaned. Discard any open clams. 2 slices raw pancetta (each about ⅓ inch thick), sliced into small pieces 1 medium shallot 1½ cups good olive oil ½ cup good white wine 1 teaspoon red pepper flakes 1 medium bunch fresh parsley, stemmed and chopped 2 pats butter salt for pasta water fresh pepper to taste
Cook linquine according to package directions. Drain and set aside. In your Cuisinart five-quart saute pan, saute the shallot, red pepper flakes, and pancetta in olive oil on medium heat, approximately 10 minutes, stirring occasionally. Stir in the wine and half of the parsley. Cook until alcohol burns off, aprox. five minutes, stirring occasionally. Add cockles and butter. Cover and cook until the cockles open wide. Lower heat, uncover and add linquini. Add remaining parsley and pepper to taste. Toss well and plate.