Kosher salt and freshly ground black pepper, to taste
1 pound . medium shell pasta
1/3 cup olive oil, plus more
6 slices bacon or Pancetta, cut into 1/2" strips
8 cloves garlic, minced
2 shallots, minced
2 1/2 pounds . littleneck clams (about 30), scrubbed clean
1/3 cup dry white wine
1 tbsp. minced thyme
1 cups artichoke hearts, defrosted frozen quarters or whole canned, drained and halved
4 canned whole peeled tomatoes, drained and crushed by hand
2 tbsp. minced parsley
1 tbsp. minced chives
Paprika, for garnish
See article on storing live shellfish
Bring a large pot of salted water to a boil. Add pasta; cook until al dente, about 8 minutes.
Drain pasta, reserving 1/2 cup pasta water; set aside.
Heat oil in a 6-qt. saucepan over medium-high heat. Add bacon and cook until just crisp, 4–5 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
Return pan to medium-high heat; add garlic and shallots. Cook until golden, 4–5 minutes.
Increase heat to high; stir in clams, wine, thyme, artichokes, and tomatoes. Cook, covered, until clams open, 3–5 minutes. Using tongs, transfer clams to a plate.
Stir in reserved pasta, cooking liquid, bacon, salt, and pepper; cook until sauce is slightly thick, 2–3 minutes.
Stir in half each the parsley and chives.
Divide pasta between 6 bowls; top with clams. Garnish with remaining herbs; sprinkle with paprika and drizzle with olive oil.
