Les’s clams at Les’s house

Les Hemmila, the friend who’s taught us pretty much everything we know about oystering, invited us over for dinner with him and his wife, Val.  He had a nice bucket of littlenecks, and we made what I’m beginning to believe is the perfect clam dish — olive oil, garlic, wine, clams, Parmesan, and parsley, served over linguine.

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