To prepare a vongole ripiene baked stuffed littleneck clams appetizers recipe, first you'll need to prepare the linguine. First, boil the mussels in salted water for 5 minutes. Then, add the garlic, parsley, thyme, oregano, salt, and pepper to taste. Cook the mixture over medium-high heat, stirring frequently, until it starts to turn golden brown, about 3 to 4 minutes, then remove it from the heat. Add the white wine and cook, whisking, for an additional 2 to 3 minutes or until the wine is reduced by half. Remove from heat and stir in the Parmesan cheese. Serve immediately.