"I look forward to going to Sicily for many reasons," says Frank Castronovo of his biannual trip to southern Italy. "One of them is because I'm amazed at how many times Frank [Falcinelli] can order linguine con vongole." Their exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta. More Excellent Pastas
Sicily's warm climate tends to produce relatively full-bodied white wines, but the island's native grape varieties retain a nice edge of acidity, making them ideal for this olive oil–infused clam pasta. Try a blend of Inzolia, Catarratto and Grecanico, or a blend of Ansonica and Catarratto.