Black squid-ink linguine, a dozen or so fresh littleneck clams, fresh garlic, red pepper flakes, and Italian parsley. Super easy - get the clams going in a skillet with a lot of butter or oil on medium heat until they start to open. At the same time, cook the linguine just shy of being done - the 'Batali Way.' Drain the pasta, saving out a 1/2 c. of the pasta water, but don't rinse it. Put the pasta straight into the skillet, add your garlic and red pepper. If need be, add a bit of water as needed to make sure the pasta doesn't dry out or burn. Toss like crazy, and top with parsley.