What can I say about Linguini with Clams??? LOVE IT!!!!!! We do this for Christmas every year and of course anytime we are in the mood for it =) This dish must be carefully watched when cooking the clams. I use a generous amount of aromatic extra virgin olive oil, smashed garlic, some well picked clams, parsley and an ENTIRE bottle of delicious Pinot Grigio. The trick to cooking clams is that as soon as they open while cooking you must take it out so as to not over cook. Overcooked clams /seafood is by far a huge sin!!! I literally take a clam out one by one when they open hence the reason why it must be carefully watched. As this is definitely one of my favorites I certainly cannot compare it to the abundance of beautiful tiny clams the sea in Naples has. They are tiny yet so powerful and pungent that most of the time no salt is needed to make it because the ocean is in each of the shells! I have shown two linguini with clams one is with cherry tomatoes and the other without. Both are just as good just different ways to make it.
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