Linguine with Clams and Chiles

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 6 minutes. Drain pasta, reserving 1⁄2 cup pasta water, and set aside. Meanwhile, heat oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until just crisp, about 5 minutes. Using a slotted spoon, transfer pancetta to a paper towel; set aside.

Return skillet to medium heat and add garlic and half the chiles; cook, stirring often, until garlic is golden brown, about 3 minutes. Add clams and wine, increase heat to high, and cook, covered, swirling pan occasionally, until clams open and release their juices, 5-10 minutes. Using tongs, transfer clams to a plate; set aside. Bring sauce to a boil over high heat, return pancetta to pan, and add reserved pasta and 1⁄4 cup cooking liquid. Cook, tossing pasta occasionally, until sauce clings to pasta, about 2 minutes. Sprinkle in some more of the pasta cooking water if the pasta seems dry. Add 2 tbsp. parsley, season with salt, and toss to combine. Transfer pasta to a serving bowl, arrange clams over pasta, and pour any clam juices from the plate over pasta. Drizzle pasta with more olive oil and garnish with remaining chiles and parsley.