Instructions: Preheat oven to 400 degrees and start a pot of salted water boiling to cook pasta later. Wearing rubber gloves to keep chili oil from skin, brush jalapeno halves with oil and sprinkle with salt and pepper. Place on a baking sheet and roast in oven for 10 minutes. When cool enough to handle, dice finely.

Put a large saute pan over medium-high heat. Heat olive oil, add pancetta and cook, stirring, until browned, about 2 minutes. Add jalapeno, garlic and pepper flakes and cook, stirring, 1 minute. Turn heat to high. Add clams and wine, and cover. Cook until clams open, about 3 minutes. Meanwhile, cook pasta in boiling water until al dente. Add butter, chopped parsley, lemon juice and zest to clams in pan and toss until butter melts into sauce. Drain pasta. In a large serving bowl, toss pasta with clam sauce and whole parsley leaves. Season to taste with salt and pepper.

To serve: Divide pasta among 4 shallow bowls or plates and top with shaved Parmesan. Make sure clams end up mostly on top of pasta, facing up. Discard any unopened clams. Garnish with lemon wedges.

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