This recipe is easy and adaptable. It's also a great way to make an impression. Brian made this for his wife, back when they were still dating for their first Valentine's Day. To switch it up, add tomatoes and make it a heartier dish.

Linguine and White Clam Sauce

2 cans chopped clams (or 1-2 lbs of littleneck clams, well scrubbed)

1-10 oz bottle clam juice

1 shallot or 2 cloves of garlic, diced  

1 lb of linguine

1 tbsp of flour*

½ cup white wine

2 tbsp chopped fresh parsley

3 tbsp olive oil (you can use butter -- not as healthy, but tastier)

Salt and pepper to taste

Place linguine in a pot with 4 quarts of boiling water and cook al dente (@ 6 minutes). While the pasta cooks, heat olive oil in a large sauté pan or skillet over medium-high heat. Add shallots, cook until golden, 1-2 mins. Add the clam juice and wine. Bring to a slight boil, reduce heat, and add the clams and cover, stirring occasionally, for 3 mins. Add flour for a thicker sauce. For fresh clams, remove them to  separate heat once they steam open. Then, remove the pan from heat.

Once done, drain the pasta and add to clams and sauce, salt and pepper to taste. Top with parsley and serve with crusty Italian bread or baguette.

FYI If you prefer a red sauce, substitute 2 cups of crushed tomatoes for the clam juice, use twice the wine, and add a pinch of red pepper flakes.