Instructions: Bring a large pot of salted water to a boil. Heat the oil in a large skillet or saute pan over medium-high heat. Add the pancetta or bacon and cook until crisp and brown, 2-5 minutes. Transfer to paper towels to drain.

In the same pan, saute the onion, garlic and red pepper flakes until the garlic is golden brown, 1-2 minutes. Add the mushrooms and cook over medium-high heat until the mushrooms have browned and the onions are tender, 6-10 minutes.

Add the clams and wine, and stir well. Simmer the mixture over medium-high heat and remove the clams as they open.

Discard any clams that have not opened after 4 minutes. Stir in the clam juice or stock, tomato sauce, cream, salt and pepper, and bring sauce to a boil.

Reduce the heat to medium and simmer to a sauce consistency, 10-12 minutes.

Meanwhile, cook the pasta in the boiling water according to package directions. Drain and return to the cooking pot. Pour on the sauce, clams and pancetta or bacon. Toss together over low heat until the pasta and sauce are well combined, 1-2 minutes. Stir in the parsley and serve.

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