Step 1In a food processor, coarsely puree the chiles, onion and salt. With the machine running, add the olive oil in a trickle to make a coarse sauce. Makes about 1 cup.
Step 1In a large skillet, heat the olive oil with the pancetta over medium heat and cook until the pancetta is crisp and lightly browned, 7 to 10 minutes. Drain off half of the rendered fat and add the garlic. Cook until it is light golden brown, 3 minutes. Stir in the red chile "pesto," white wine and clams. Cover the pan and cook until all of the clams have opened, 4 minutes. Remove from the heat and keep warm.
Step 2While the clams are cooking, cook the pasta in a large pot of rapidly boiling, salted water until it is just al dente, 8 minutes.
Step 3Drain the pasta and add it to the clams. Place over high heat, ladle in one-half cup of the pasta cooking water and cook, stirring to mix well. Stir in the parsley and green onions over high heat; serve immediately.