The success of this simple sauce, alle vongole in Italian, depends on fresh clams and excellent, fruity, extra-virgin olive oil. Linguine is the pasta of choice, with spaghetti a close runner-up. Add one pound of cooked pasta to the clam sauce to combine; some of the sauce will be absorbed by the pasta but plenty of liquid will remain. Serve the pasta in bowls with its brothy sauce and a sprinkling of parsley. Outside of Italy it is commonplace to see waiters offering grated cheese at the table for this dish, but not in Italy. Grated cheese should simply never be added to seafood sauces for pasta.
Plus: Pasta Recipes and Tips