Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.
Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pasta in the boiling water.
Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until “al dente.”
Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. (Make sure to reserve a little pasta water.)
Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.
Video
Notes
Pro Tip: Make sure to check and clean the clams well before using.The clams should be closed tightly without any cracks in the shells. If you find an open or cracked clam, throw it out!To clean the clams, place them in a bowl of cold water. Add 3 tablespoons of salt and 1 tablespoon of baking powder. Allow the clams to soak for at least 20 minutes. Then rinse them in fresh water. If any of the clams still have debris on the shells, use a clean brush to scrub them off.