With summer’s end approaching it's time to celebrate local seafood. This simple, classic combination of clams with pasta stays close to its Italian roots: Cook only a few very good ingredients and quit while you’re ahead. Scrub the clams well rather than soaking them, and deal with sand at the end of cooking by straining the broth. Many available clams do not have much sand, unless you are digging them yourself.
Lay out all the ingredients before you start cooking. While the pasta cooks, you have just enough time to sauté the pancetta, garlic and chilies, add wine to the pan and cook the clams. As they release their delicious juices, the salty, smoky pancetta and heat from the chili combine to make a flavorful sauce. Just toss and enjoy.