ngredients for 4 servings:

• 1Lb Linguine di Gragnano IGP Pasta Di Martino
• 1 kg clams
• 1 garlic clove
• Evo oil to taste
• Chopped parsley to taste
• Salt to taste
• Pepper to taste
• A splash of white wine

Directions:

Purge the clams in salted water, then sauté the garlic in olive oil and add the clams. Deglaze with white wine, cover and let them open over high heat, then filter the cooking liquid. Cook the linguine in lightly salted water, drain them very al dente and toss them with the clams and their juices, then finish with chopped parsley and a grind of pepper.