Spaghetti with Clams and Pancetta

Rinse the fresh clams in cold water, scrub the outsides against each other to remove any dirt. Add to a bowl of salted water and set aside while preparing the dish.
Bring a large pot of salted water to a boil and cook the spaghetti al dente. Scoop up 1/2 cup cooking water, then drain the spaghetti.
In the meantime, heat olive oil in a large skillet over medium heat. Add pancetta, cook until crisp, about 3-5 minutes. Lower the heat, add garlic and onion. Cook until fragrant, about 2 minutes.
Deglaze the skillet with a splash of white wine. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute.
Stir in spices, then pour in the remaining white wine. Lift the clams from their bowl and transfer them to a new one filled with cold water, drain. Next, add clams to the skillet, stir and cover the skillet. Simmer for 8-10 minutes.
When ready, stir in butter and 1/4 cup of the cooking water. Add lemon zest and juice. To finish, add spaghetti and parsley to the skillet and cook for 30 seconds more, while tossing it.
Taste, adjust salt and give it a good grind of pepper.
Divide the pasta between bowls and spoon all the clams and sauce over the spaghetti. Enjoy!