Crisp the pancetta

• Heat olive oil in a pan and add the pancetta.
• Fry until golden and crispy, then remove and drain on paper towel.

Soften the onion and garlic

• Add the onion to the same pan and fry for five minutes.
• Add the chopped garlic and fry for a few more minutes until caramelized.

Make the garlic toasts

• Brush the sourdough slices with olive oil on both sides and sprinkle with garlic salt.
• Toast until golden.

Deglaze and add the clams

• Pour in the vodka to deglaze the bottom of the pan (white wine or chicken stock also work).
• Add the whole can of clams with their juice.

Season the sauce

• Season with onion salt, crushed red pepper and a squeeze of fresh lemon juice.
• Add the parsley now or later if serving kids.

Simmer the sauce

• Bring the liquid to a boil and let everything warm through, stirring occasionally.

Cook the linguine

• Salt the boiling water and add the linguine.
• Cook two minutes less than the package instructions, then drain.

Fry the breadcrumbs

• Heat a little olive oil in a pan and add the breadcrumbs.
• Coat completely in the oil and toast until golden and crispy, like wet sand.

Finish the pasta in the sauce

• Add the drained linguine to the clam sauce and toss to finish cooking.
• Stir in the fresh parsley.

Plate and top

• Serve the pasta in bowls with a garlic toast on the side.
• Top with fried breadcrumbs, a drizzle of olive oil and the crispy pancetta.