The best wine to use ... (Discard any unopened clams.) Add lemon juice, linguine, and 1/4 cup pasta water, tossing frequently and adding more pasta water if needed, until glossy and warmed ...

A quick rinse under cold running water to remove any grit is also required. Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open.

I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina ... Palourdes (also known as Manilla clams) – clams with a pretty, marbled ...