For la pasta (dough) combine on a clean surface the flour, water and olive oil and stir. The best "mix technique" is to make a mountain of flour, with a hole in de middle just like the Vesuvius. Step by step pour some water and oil in the hole and start stirring with a fork from the edges of the flour, your way out. It sounds complicated but it's not and it's very efficient. This is how Italians do it, it's called "a fontana".  Be patient and you will end up with a nice firm ball of dough.

For il ripieno (filling) beat the eggs. Combine the Caciotta, Parmesan and the eggs. Stir well. Add the finely chopped marjoram, some salt and pepper for tasting. Stir again.

Dust the work surface and the rolling pin. Take one third of the dough and roll it into a thin (3 mm) rectangle. Place teaspoons of cheese filling on one half of the rolled dough. Make sure they're 1,5 cm a part.  Gently fold the other half of the dough over the balls of filling. Use a small round cutter mould to cut out the ravioli. Note: Ravioli Capresi are round not square!

Portions of 8 to 10 ravioli a person are perfect. Just boil them in a large pot of salted water and take them out when they start to float. Serve the ravioli with a sugo (sauce) of fresh pomodorini, olive oil, garlic, fresh basil leaves, oregano and peperoncino. Buon appetito! 

Firstly, wash the vongole in cold water and let them rest in a bowl of water in order to let them "spit out" and get rid of all the sand and dirt. After one hour, rinse them and repeat this process a couple of times. It's boring but  very important, because otherwise you will be eating sand and it will ruin your dinner. When your clams are sand free, bring a large pot of salted water to boil and cook the pasta al dente. While the pasta is cooking, prepare the vongole to ensure that the linguine will be hot and ready when the sauce is  ready. Timing is key. In a deep sauté pan , heat up a good layer  of olive oil over medium fire. Add the sliced garlic and the peperoncino flakes. Saute for 2 minutes.  Add the vongole and stir well. Add the wine, cover the pot with a lid and shake the pot periodically, until the clams are open. Add the butter to thicken the sauce and season with salt and freshly grounded black pepper. Sprinkle 1 handful of parsley on the vongole.  Crank the flame up to medium high heat.  Add the drained linguine to the pan. Toss the pasta with the clams until they're beautifully coated with the sauce. Shower with the rest of the parsley and your amazing dish is ready!