Linguine with clams, pancetta and chiles Recipe - Los Angeles Times

Ingredients

• 6 red jalapenos, coarsely chopped with seeds
• 1/2 red onion, diced
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 3/4 pound pancetta, diced
• 6 cloves garlic, thinly sliced
• 3/4 cup red chile "pesto"
• 1/2 cup white wine
• 4 pounds manila clams, scrubbed
• 3/4 pound linguine
• 1/2 cup sliced Italian parsley
• 3/4 cup (loosely packed) sliced green onions