Place the clams in a large bowl full of water to soak for 20 minutes. The clams will take in the water and push out any sand or other debris into the water. While they are soaking, bring a large pot of water to a rolling boil.
Cook the pancetta over medium heat for 6 minutes.
Drain the clams and pat dry.
Carefully add the clams, and Bertolli Marinara to the pancetta.
Cover and simmer for approximately 12 minutes, or until most of the clams have opened. Discard any clams that do not open!
Cook the pasta in the boiling water according to the package directions ( for my fresh pasta, that was just over 3 minutes ).
Serve the clam sauce over the pasta. Top with fresh parsley, red pepper flakes, and Parmigiano Reggiano.