Date: April 8, 2010

Linguine with clams, or as they would say in the old country,
al vongole, is one of those classic pairings of seafood and pasta. The simple ingredients - linguine, clams, olive oil, butter, garlic, white wine and parsley - add to its appeal.

Linguine itself is essential to the dish. This flattened spaghetti, which means "little tongues" in Italian, allows the accompanying light, natural sauce to spread evenly over the smooth face of each noodle. At The Fish Market, we use whole live clams - either east coast Littlenecks or west coast Manilas (depending on location and season) - as the main feature. The clams are cooked to order in the sauce to add depth and flavor. Enjoy this excellent "taste of the sea" with a crisp green salad, sourdough bread and refreshing glass of sauvignon blanc.