Pasta, clams, fat, garlic, wine, spices, and cornstarch.
Cook the pasta in a large pot with water and 1 tablespoon of salt.
Melt the butter and bacon fat in a skillet. Then add minced garlic and cook for 5 minutes.
Place little neck clams in the pan, and pour wine on top and place a lid on. Cook for 10 minutes.
In a small bowl, add cornstarch and water, then add slurry into the pot.
Mix well, then add the dill, crushed red pepper flakes, and fresh parsley. Add pasta to sauce and clams.
Divide evenly among plates and top with grated Percarnio Romana Cheese and additional fresh parsley if desired.