Linguine with Asian Clam Sauce

Description:
If you are tired of pasta with red sauce, try doing this. It is of italian origin, but fused with an Asian touch. I have proven this recipe to be very tasty.

Ingredients:
1/4 cup EVO (extra virgin olive oil
4-6 pcs of sliced "pancetta" (this is pork ala-bacon, cured but
NOT smoked)
1 tbsp finely grated fresh ginger
garlic minced
1 tbsps Chinese black beans (soaked in cold water, drained
and chopped)
2 tsps sugar
2 tbsps low sodium soy sauce
3 tbsps sherry (optional)
2 cups low sodium chicken broth
30 medium to small pieces of shelled clams (boiled, and chopped) Reserve juice from the boiled clams.
1/4 lb. linguine (1 med. package)
1 tbsp. cornstarch mixed with 2 tbsps water
1/2 cup finely chopped scallions (use both white and green part)
2 tsps. sesame oil
Chiles as garnish




Directions:
Bring a large pot of salted water to a boil.
In a large saucepan, heat oilive oil over moderate heat.
Add the pancetta and cook stirring for 3 mins.
Add gingerroot, garlic and black beans and cook over low heat stirring for 1 minute
Add sugar, soy sauce, sherry, chicken broth and unshelled clams.
Cover and cook over high heat, transferring the clams with tongs as they open to a bowl. Discard any clams that do not open. Let the opened clams cool--remove from shells and
chop them.
Add the linguine to the boiling water and cook for 8-10 minutes until "al dente.".
Bring the mixture in the clampot to a boil, stir in the cornstarch mixture and whisk it in. Simmer for 1 minute and stir in the clams, and any juice from the clam bowl. Add the scallions, sesame oil and the pasta.
Toss well and serve.
Garnish with fresh chiles.