Linguini alle Vongole Recipe

Bring a large pot of salted water to a boil. Add linguine, and cook abour 5 minutes or according to package directions, until al dente. Strain pasta and set aside. When salting your water, it should taste like the ocean. The salt will be absorbed into whatever you're cooking the in liquid and will season the item lightly so you don't have to later on. Also, "al dente" means "to the bite" so you should cook the pasta until it stops being crunchy and is still slightly firm. Keep in mind that the pasta will continue to cook for a minute or so after you take it out of the boiling water and take that into consideration so as to not overcook. Lightly drizzling the noodles in oil will help them from sticking together while sitting in the colander.

In a saucepan large enough to hold all clams and pasta, heat oil over medium heat. Add garlic and saute for 30 seconds, until fragrant but not browned. Add clams, and saute for 30 seconds more. Add white wine, bring to a simmer, and cover, cooking for 1 1/2 minutes until clamshells open. As soon as shells open, add parsley, season with salt and pepper.  Add cooked pasta to pot with clams and saute 1-2 minutes, until well integrated. Divide pasta, clams, and sauce among 4 plates and serve.