Pasta Vongole

Pasta with clams, we call it pasta with clams in white sauce, as apposed to a tomato based sauce. It can be made with other seafood like shrimp and/or mussels. Using fresh clams is ideal, but it was made as a midnight pasta with good quality whole or chopped canned clams and a bottle of Snows clam juice. Spaghetti or Linguini are traditional while Farfalle is a great alternative.
If using fresh clams, size matters. The name Quahog usually refers to the largest even though they are all Quahog clams. The very best for this dish.

If I have Little Necks or Top Necks I shuck 1 dozen, reserving the liquid, and keep 1 dozen in their shells. Sort and keep the smallest in shells for presentation.

Instructions