Many years ago when I was in Italy on vacation, I had Linguine con Vongole and fell in love with its simplicity. I rarely resist it now if I see in on a menu and have made many versions of it at home. I honestly don't think I'm breaking any new ground here, but it's my #1 favorite dish to have when I'm home alone. So satisfying. This is my latest version of the dish. I typically remove the clams from the shell so that I don't have to take the time to do this as I'm eating, but you can leave them in the shells if you prefer. The ingredient amounts are my interpretation of a pinch of this and a pinch of that when I'm making it, but the rule of thumb I use when making this is equal amounts of salt, pepper and sugar, and a little less of red pepper flakes and oregano. So I invite you to taste it at the end and adjust as needed.

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