Linguine with clams and pancetta

Ingredients:

• 350 g of linguine pasta
• 1/4 cup extra-virgin olive oil
• 8 cloves of garlic
• 110 g diced pancetta
• 2 anchovies in oil
• 24 small clams, washed thoroughly
• 1 cup dry white wine
• 1 cup lightly salted chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes
• Juice of half a lemon

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Pour 1 cup of water into a separate bowl and discard the remaining water.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from heat and add the clams, then add the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Transfer the clams to a large bowl (discard any that haven't opened). Cover to keep warm.
3. Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the cooking water. Cook over low heat, stirring, until the pasta is well coated and the sauce has thickened slightly, 1 to 2 minutes. Add more of the cooking water if the sauce is too thick. Add the clams and any juices. Stir in the parsley, red pepper flakes, and lemon juice; season with salt to taste. Divide among plates.