Linguine with Garlicky Clams and Peas

When pairing clams with pasta, Italians almost always choose linguine―it must be something about the pleasing contrast between the long, flat noodles, and the round, fat morsels of shellfish. You'll be amazed at the difference in taste and texture between dried and fresh pasta, which you can find in the refrigerated section of most supermarkets, so definitely give it a whirl here. A chunk of nice crusty bread really makes the meal.

View Recipe: Linguine with Garlicky Clams and Peas