While visiting friends in Palm Beach, Florida, I was introduced to Via Capri; a shop where you can have customized sandals personalized, designed and fitted for you — located on a side street off Worth Avenue.  It was the first of several purchases made by me over the past few years. Upon meeting the proprietor, Francesco Pasta, yes that is his real name, we came to chatting about Italy. The conversation quickly turned toward food. What else?

As he fitted me for my new sparkly sandals, Francesco offered some chilled limoncello, a local liqueur from his homeland in Capri, Italy. True Italian style. What a perfect moment. Cinderella had nothing on me! I promised to return to visit Francesco for another pair of sandals the following year while in Florida to add to my collection. I did, and this is what happened.

We planned an evening at the home of our friends to cook and dine together. I was to create my delicious Antipasto display, Francesco, accompanied by his lovely wife, Jessica, was to prepare the Linguini and white clam sauce, and our hosts Susan and Larry, graciously opened up their home as well as many bottles of wine!

Please check out my blog for “The Antipasto Party.” This collaborative dinner party served up a delightfully delicious evening and meal.

                                            Linguini and White Clam Sauce

Serves: 4

Ingredients:

1 pound of linguini

3 pounds of small littleneck clams (scrubbed)

8 garlic cloves, sliced thin

½ cup chopped fresh Italian Parsley

½ cup dry white wine

¼ cup fresh lemon juice

Hot pepper flakes (optional)

Bottled clam juice (optional)

Directions:

Heat the olive oil, then add the sliced garlic and saute until golden brown. Add the hot pepper to taste if you are using. Add the scrubbed clams and the chopped parsley, reserving some parsley  (about two tablespoons) for garnishing. Stir for two minutes. Add wine; simmer three minutes. Add fresh lemon juice. Cover and simmer for about 8 to 10 minutes until the clams open. Discard any clams that do not open.

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the cooking liquid. Drain. Add pasta to the clam mixture and toss. Season with salt and pepper transfer to a large pasta bowl and sprinkle with remaining parsley. If the pasta doesn’t seem to have enough juice, you can add some of the reserved pasta water or some warmed bottled clam juice, only if necessary.

Inspirations and Adulterations:

a.       Saute extras; add chopped cherry tomatoes after browning the garlic, it adds a hint of flavor and color; sauteed finely sliced fennel; chopped chorizo sausage;  crumbled and cooked Italian sausage; steamed broccoli florets or broccolini are all flavorful additions.

b.       Bottled clam juice can be used to replace the wine. I keep it on hand; it's excellent for extra flavor.

c.       Be a purist; enjoy this recipe as is. Pair with a crisp green salad and a chilled glass of white wine.