Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make linguine and clams.

Ingredients:
1 box fresh linguine (16 oz)

18 littleneck clams (smaller the better)

6-8 cloves of garlic (sliced paper thin)

1 lemon plus zest

½ bunch parsley (fine chopped)

¼ cup extra virgin olive oil

½ cup white wine

1-2 tbs crushed red pepper flakes

½ tbs Kosher salt

1 tsp black pepper

¼ cup toasted seasoned panko breadcrumbs

Directions:
Start by scrubbing clams under cold running water. Scrub clams to remove all sand from the shells. Once clams are cleaned, place clams in cold water, enough to cover. Allow clams to purge for 30 minutes, drain water, add ice and set aside until ready to use.

Preheat a large sauté pan or large Dutch oven on medium high heat. Add olive oil and sliced garlic. Cook for 1 minute. Do not allow garlic to burn.

Add white wine.

Add clams, season with salt pepper and crushed red pepper. Cover pot or pan, allow clams to steam for 4-5 minutes. If clams do not open toss them, it wasn't meant to be.

Lower heat to low, carefully remove lid from pan allowing steam to escape. Using a spider or slotted spoon remove eight clams from pot. Remove clam meat from shells, throw the meat back in the pot and discard shells.

Squeeze lemon juice into pot, add chopped parsley to pot and mix well.

Cook pasta in heavily salted water. Fresh pasta will float after 3-4 minutes which indicates it's done.

Bring cooked drained pasta into pan with clams, toss pasta and add ½ cup of pasta water to pan. Add lemon zest and toss again.

Plate pasta by using a tong, grab portion of pasta, hold it high over center of plate, rotate the plate counterclockwise while slowly dropping the pasta to the plate. Add 5 clams per plate and garnish with toasted bread crumbs and more parsley.