A simple, classic Venetian dish of fresh hard clams steamed in a broth of clam juice, Prosecco frizzante [1], crushed red pepper and loads of garlic. Tossed with fresh linguine and flat-leaf parsley, drizzled with olive oil and remaining pan juices and seasoned with cracked black pepper and crunchy sea salt.. In culinary use, within … Continue reading Linguine con Vongole