Linguine alle Vongole is light, fragrant, and deeply savoury, with sweet clams, soft garlic, parsley, and a touch of chilli coating each strand of pasta. The sauce is not heavy but silky, built from olive oil, white wine, clam juices, and starchy pasta water.

This is the kind of one-pan dinner that feels a little special without being complicated. Toasty fregola cooks in clam broth, white wine, garlic, and herbs until it turns glossy and full of movement, with sweet briny clams and bright lemon in every bite.

Asari no Sakamushi is a quick, delicate dish of clams opened in fragrant sake with garlic, butter, and spring onion. The shells release a briny sweetness into the pan, creating a light, savory broth that tastes luxurious despite the short cooking time.