Crispy Pancetta Pasta with Canned Clams

Bring a large pot of salted water to a boil. Cook the linguine according to the package's directions or until al dente. Reserve at least 1 cup of pasta water before draining.
Meanwhile, place a large pan over medium heat and fry the minced pancetta until crispy, 3-5 minutes. Transfer it to a plate lined with a paper towel. Leave any remaining grease from the pancetta in the pan for flavor!
Turn off the heat to cool the pan down slightly before adding the olive oil and butter to it (the butter should melt quickly). Turn the heat back on, on low. Add the garlic and cook, stirring often, until it barely turns golden, about 1 minute. Add the red pepper flakes, and give them a quick stir for 10 seconds.
Pour in the wine and let it simmer for 2-3 minutes to partly reduce and cook off some of the alcohol. Add the anchovies and cook for 30 seconds, breaking them up in the pan.
Add the clams with their liquid, and raise the heat so they simmer gently, 1 minute. Turn off the heat.
Toss the clam mixture with the linguine, then add in the fresh parsley and some of the pancetta, reserving some extra for garnish. Give everything a final toss. Serve and top with additional parsley. Spoon some sauce from the pan over the pasta, along with some pasta water, if needed. Enjoy!