Pasta Alle Vongole, also called linguini with clams, is an Italian classic. My version kicks it up a bit, adding shrimp and mussels for a variety of flavors and textures. I also add parmesan and pecorino at the end, making the sauce a bit creamier and in my opinion tastier. Manila clams are optimal, but whatever you can find fresh from your fish monger will do. This quick and easy dish is great for a weeknight and impressive when served to guests.
Pasta Alla Vongole and Friends
Persian Macaroni
Traditional Persian “spaghetti” that is steamed after prepared to form a beautiful tah-dig crust. It differs from non-persian recipes in that it’s not saucy and the turmeric and saffron bring a delicious flavor.