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nvitingly Italian: a robust, fresh tomato clam sauce blankets slender pasta strands called linguine. Whole clams in their shells are the garnish. (You'll need some cheesecloth in order to strain the dam juices.)
1/4 cup olive oil or other vegetable oil
3 tbsp. finely chopped parsley
1 large clove garlic, minced or pressed
3 medium-sized tomatoes, peeled, seeded and chopped
1/4 tsp. each salt and crumbled oregano leaves
1/8 tsp. pepper A few drops liquid hot pepper seasoning
3 to 4 dozen small hard-shell dams, cleaned
2 tbsp. water About 6 ounces hot cooked linguine or spaghetti
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