linguini alla vongole.
nothing could be easier or faster, even if you use fresh clams.
boil a few quarts of water, and prepare a box of linguini so that it's al dente. drain and set aside.
peel and mince several cloves of garlic. chop an onion to a small dice. brown the onion in a deep sautee in evoo, then add garlic and toast it as well. add a coupla cans of clams and their juice (or a bottle of clam juice, some water, and add the fresh clams. cover tightly to steam open.)
add butter and chopped fresh parsley, toss with linguini, top with grated cheese.
e viola! linguini alla vongole.
you can do the same thing with mussels, or even shrimp or calamari. be careful not to overcook anything, especially the calamari.
add some tomato sauce to make it linguini in red clam sauce.
add the tomato sauce, and a heaping tbsp of hot red pepper flakes to make it shrimp, or calamari, or clams fra diavolo.