I inhaled this pasta dish. After spending the day in Montauk, NY I was really craving a seafood focused pasta dish.
Ingredients: Local wild caught clams from Montauk (prior to use soak in water bath to get excess sand out), Chenin blanc white wine (or any other good quality dry white wine), sear shallots and garlic in extra virgin olive oil, salt pepper. Once slightly browned, add in the clams. Shortly after, pour in the white wine until the clams are partially submerged. Close the lid and leave closed for a few minutes so the clams can steam. Once they open, add in a little heavy cream and a little fresh squeezed lemon. Toss in the al dente linguine and mix well.
The Looseleaf Cookbook 