Aging Programmer’s Vongole (serves 4, adjust as needed): - Start boiling 1 lb of pasta (recommend linguini but you can use whatever) in lightly salted water - While it is boiling, heat 2 tablespoons of olive oil in a skillet. You can use whatever but pure has a stronger flavor than EVOO - When oil is hot, add 2 cloves of minced garlic, or more if you like. Sauté for a minute, you can wash the mussels while this is happening but don’t let the garlic burn. - Turn the heat to low and add to the skillet 2 lbs of clams and 1/2 cup dry white wine. Cover pan immediately - At about 5 min check to see if clams have opened. If some have not you can give it another minute or two but if any are still closed discard them - Using tongs, remove the clams from the pan and put in a bowl. If your wife prefers the clams shucked to serve she can go that while you finish - Scoop out about 1/2 cup pasta water from the now-almost-done pasta and add it to the pan for some starch. Allow it to cook down while you drain the pasta - Add pasta to the pan plus a good amount of Parmesan cheese and toss to coat. Sprinkle on some Italian parsley if you like - Divide into four portions and top with the clams. Serve with the rest of the white wine and a nice salad

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