Wednesday, September 16, 2009

Linguine con Vongole

When I was a teenager in Long Island our favorite restaurants were Italian. Many years later I realized

[Photo: Clifford A. Wright]

that they weren't Italian restaurants but Italian-American restaurants and that there was a difference. But there was one dish that was the same whether you had it in Long Island or Naples and that was linguine con vongole, linguine with clams. The menu offered "white" or "red," meaning with or without tomato sauce. I preferred white. Linguine con vongole to this day remains one of my favorite pasta dishes. When I make it I never can decide whether I want to leave whole clams in their shells on top or remove them. Both ways are great. To make this spectacular dish visit the recipe here. For a story about the best linguine con vongole ever read this.

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