Gargiulo's

Clams Oreganata

Littleneck clams baked on the half shell under a layer of seasoned breadcrumbs, oregano, garlic, and olive oil — a Brooklyn-Italian standard the kitchen has done for decades.

Linguine with Clam Sauce

Linguine tossed with whole clams, white wine, garlic, and parsley — a southern-Italian and Brooklyn-Italian classic on the menu since the early days.

Veal Parmigiana

Breaded veal cutlet topped with marinara and melted mozzarella, finished under the broiler — the canonical Italian-American preparation, served with pasta on the side.

Rigatoni with Marinara Sauce