This is an authentic method for making Linguine and Clams. Even though the clams that are used are canned, they are an excellent product. We use canned clams here because we want the dish to be approachable by anyone no matter the location or the season. If you live in a land-locked state that does not get fresh seafood you can still enjoy this dish.
The method for making the Linguine and Clams is a cross between the Venetian and Neapolitan methods for making the dish. As always there is no cheese used in this recipe because cheese and shellfish according to the Italians does not go well. Cheese also has a way of taking away the subtle fresh and light taste that Linguine Alle Vongole has.
