for an Italian Pasta appetizer first course size - primi - but beware the big flavor - no secondi here... Per serving, adjust pot to size and cook uncovered as follows
1T chopped shallots
1 garlic clove sliced thin
1T olive oil
6 littleneck clams
1 T chopped Italian flat leaf parsley
one medium chopped fresh tomato (optional, but in season - recommended)
about 3 oz (half a tomato) pino grigio
(if necessary, cover to open the clams then open and)
boil down
pour over one nest of fresh linguini, cooked al dente in salted and olive-oiled boiling water
serve immediately with 3 slices of baguette to sop up the sauce
keep extra baguette to sop the pot...
mmm...