with calabrian chili, pancetta, creme fraiche and pecorino toscano
Cook linguine according to package instruction and set aside. In a large saute pan over medium high heat add pancetta and cook until crisp. Add Calabrian chiles and oregano and saute 1 minute. Deglaze pan with white wine. Add fresh clams, chopped canned clam meat and juice. Cover and cook until clams pop open. Discard any clams that do not open. Add cooked linguine, parsley, crema fraiche, butter and salt and pepper. If you feel like broth needs to be thinner add a bit of reserved pasta water. Toss to combine. Grate Toscano cheese on top. Serve with grilled baguette.