This is one of the most beloved pasta dishes in Italy; originating in Venice but now made all along the coast of Italy. There are many variations of this dish, but knowing a couple techniques can take this dish from ordinary to delicious.
The following is a recipe that Vera Pasta uses when making Spaghetti alle Vongole. Please keep in mind there are not exact measurements for each ingredient, as it’s meant for you to cook to your taste.
Tip for Fresh Clams: Several hours before cooking, put all clams on a sheet tray with water half way up the edges and 3 tablespoons of salt. The salt will help remove the sand and grit from in side the clams.
Conclusion: One step that is often over looked is the balancing act of water, sauce and oil. Emulsifying a pasta sauce is not always easy but once you have this method down, you can do this with every pasta dish you make. You can even add a handful of Fresh Pecorino or Parmigiano during this time to help bring it all together.