Civilization in the Mediterranean region has existed for thousands of years, which is jump start for basic cuisine innovation. There is an old saying that when Americans dig deep they find oil or gas and when Italians dig deep they find lost remains of ancient civilizations.  This evolution of dining led to pasta, a complex carbohydrate, and the inventive Italians added olive oil with delightful seafood from the Mediterranean to create Spaghetti con le Vongole. It is a treasure trove of seafood delicacies with clams and so simple to make. Prepare the pasta al dente and toss it in quality olive oil. Steam your favorite selections of seafood from lovely clams to Branzino fish and squid. In a separate sauté pan, sear cherry tomatoes, cut in half, and sliced black olives. Finish the tomato garnish with pressed garlic, fresh basil, and a dash of balsamic vinegar.  First, layer the seafood variety on top of the cooked pasta and finish with fresh squeezed lemon. Then, top the seafood with an artful row of the seared tomatoes and olives. The Amalfi coast region would celebrate such a feast! © Kelly McBride Loft