Long before ragù was a ubiquitous brand of spaghetti sauce in a jar, it was ―and is ― the basis for untold volumes of Italian goodness, from tagliatelle a ragù to lasagna to gnocchi to supplì, deep-fried rice balls stuffed with meat sauce whose mere existence is perhaps proof that a higher power actually exists.

via www.huffingtonpost.com

Linguine Vongole is a very popular Naples pasta originated in the Campania region.  I find it prepared two ways, with tomatos or without.

Here is a recipe that is without and one with for your review.

About cleaning and eating clams

This recipe calls for live clams. Here are some important safety tips.

Never buy a clam that's open or cracked.
Never eat a clam that won't open after cooking.
Cook clams within 24 hours of purchasing.
Always brush clams clean before cooking.

Aglio Olio

There is beauty in the simplicity of this classic pasta dish Spaghettini Aglio e Olio.  The clean flavor of the garlic and herbs ring true for those who prefer to taste and bite of pasta but don't want a sauce to overwhelm the experience.

Feel free to modify this recipe and add chicken or shrimp to the saute pan as well, or keep it simple.

Alla Puttanesca

Dong some reading as well as what I learned from family, it is pasta "Whores Style".  Ok....I didn't know that prostitutes were known for their cooking.  But check out Wiki for some interesting reading.

I use to think of it as what was in the refrigerator just thrown together.  You know like a bunch of left over stuff sauteed in a pan then tossed with pasta.  After a while it became more standardized with these ingredients.