Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, and then return to the pot. Add 1 tablespoon of oil and a generous amount of pepper and stir to coat. Cover the pot to keep warm.
Meanwhile, place a large frying pan over medium heat. Add the remaining 1 tablespoon oil and the pancetta and sauté until beginning to brown, about 2 minutes. Add the shallot and a pinch of pepper flakes and sauté for 1 minute to soften. Add the wine and boil until reduced by half, about 1 minute. Add the clams and half of the parsley. Cover the pan and cook until the clams just open, about 4 minutes. Mix in the tomatoes.
Transfer the pasta to a warmed serving bowl. Pour the sauce and clams over the pasta. Sprinkle with the remaining parsley and serve right away.