Linguine with Clams in 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
- Freshly ground pepper
- 1/4 teaspoon crushed red-pepper flakes
- 1 cup dry white wine
- 2 pounds Manila clams or cockles, scrubbed well
- 1 teaspoon finely grated lemon zest
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