Introducing a classic Neapolitan dish from the homelands of Italy. Sitting commonly on top of the bestseller list, it’s not surprising a rich, simple ingredient list sparked from the ocean makes for generations worth of traditional culinary delight. Ensuring quality overpowers quantity as ingredients are few, source a reliable batch of fresh clams (Littleneck or Manila preferred as they’re delicate and meaty without being overtly chewy) and a bottle of white wine (Sauvignon Blanc or dry Pinot Grigio), one you’d be comfortable to drink if you had to. Before cooking, it’s important to clean the clams with a rinse, scrub and a deep soak. Now let the magic begin. Start with the linguine on a boil and fire a deep skillet for your vongole. Once the base of olive oil, lemon juice, minced garlic and sweet basil (as well as chilli if a fan of heat) come to a sear, douse the clams in with your white wine. Aromas will come to a boil, and the clams will soon show their wonders as quick as 3 minutes in. Don’t let them overcook as clams open at varying rates. The best of flavours await from the briny clam juice fused together, and once served immediately with the linguine it’ll be nothing short of a heavenly experience at your dining table. Buon appetito.