Absolutely brilliant variation on this simplest of preparations! I've never steamed my clams with parsley, garlic and white wine added, and I've never reduced the clam juice. Undercooking the pasta by two minutes until aldente, and allowing those last 2 minutes to cook in the remaining clam juice it the ultimate Italian secret to pasta. (Along with 50-75ml cooking water!)
Absolutely brilliant variation on this simplest of preparations! I've never steamed my clams with parsley, garlic and white wine added, and I've never reduced the clam juice. Undercooking the pasta by two minutes until aldente, and allowing those last 2 minutes to cook in the remaining clam juice it the ultimate Italian secret to pasta. (Along with 50-75ml cooking water!)
Ooolla laa