Linguini with Clams
This pasta is quite simple. I’m not sure why I don’t make it at home more often. It’s a dish I usually order at restaurants. Don’t fear the clams. Most fishmongers will clean them for you. It is best you cook them the day you purchase them, so get them on the way home from work. All you need to do is check that they are closed before you add them to the skillet. Any that are open, tap them and they should close. If they don’t close, throw them out. When the clams are done cooking, they open. Any that don’t open after cooking, throw them out.