Eric Ripert’s Linguine with Clams & Mussels

“Each time I eat this dish, which comes from Naples, it transports me right to summer in Italy watching the fishing boats,” says Eric, chef and co-owner of Le Bernardin. In the classic recipe—linguine alle vongole—only clams are used, but he likes to add mussels, too, for a little sweetness and color. And though this bright and briny dish might evoke luxurious Mediterranean memories, it’s simple to pull off at h