Nothing conjures up the wonderful flavors of the sea like Linguine and Clams.
We start with extra virgin olive oil and a couple of cloves of garlic. These are heated slowly so they impart no color to the garlic. Next in the pot we add fresh clams and their juices.
To add interest we introduce just a pinch of hot pepper flakes, some Sicilian oregano, and a few sprigs of fresh basil. When the pasta is just undercooked we finish the dish by adding it to the pot to soak up those subtle briny flavors we know you love.
Served in its juices this is a light and wonderful pasta dish that works equally well on the Pacific coast as it does on the Amalfi coast. We serve it perfectly, along with grated Parmigiano-Reggiano. Think they do not eat this dish with cheese in Italy? Think again!
