Best pasta with clam sauce?
 

I'm a big fan of linguine con vongole / spaghetti alle vongole (pasta with clams in a white wine sauce). My favorite thus far was at Osteria Al Portego in Venice, but I've also had good versions in Trieste and here in NYC. Any other fans willing to share recommendations?

i would recommend steering clear of clams in venice. read donna leon's "sea of troubles"

google puts it in the wrong place. use Sestiere Castello, 6014, Venice, Italy for an address.

I can recommend a place in West Hollywood called Phillipe (Chow).
When you get there, look for the item on the menu with Clam Sauce... I really don't remember what was in it, but it doesn't matter.
In all my travels, I have never experienced a clam sauce that tastes so good!!!

Toscana in Brentwood does a good version. OTOH, I would prefer having just a nice order of steamed clams at Milo and Olive in Santa Monica. www.miloandolive.com

Oh No!! :( The title of the book pretty much tells me what I want to know (or don't want to know). Of course, I have had the best shellfish in VCE, particularly at A La Testiere or Fiachetteria Toscana.

Thanks, guys. Sounds like I need to head to the West Coast! I've never tried steamed clams, but I'll definitely add them to my must-try list.

Just out of curiosity, what makes some iterations of this dish transcendent and others merely passable, in your view?

For me, the best spaghetti/linguine with clams has plump, meaty clams and a flavorful sauce (wine, garlic, herbs, maybe even a hint of spice). YMMV.

In New York I believe the best pasta with clam sauce involves several stops

• Any of the farmers markets when the fisherman is there, and clams are in season. Ask them when they will have clams
• Olive Oil and company in Grand Central or some of the other great places in the city for olive oil
• fresh garlic from the farmers market when you are buying the clams
• fresh oregano from the farmers market
• Your favorite pasta

It's pretty much impossible to beat fresh stuff you make at home assuming you have fresh clams picked the day before or the morning you buy them

This, of course, assumes one knows how to cook it correctly. That may or may not be the case here.

Unfortunately, this is the root of the problem. The cook in our household, Mr NYCFlyGirl, isn't a big fan of clams, so neither of us knows how to make it correctly. I suspect cordelli's right that we could learn to make it at home (and we do have a great greenmarket nearby), but for now it's a treat I look for when eating out, either in NYC or when traveling.

The dish doesn't require genius in the kitchen, just good
ingredients and the sense to salt the pasta water sufficiently.
No cheese; a small amount of oregano; a mountain of
garlic. Wine optional.

I agree 150% with the above, a wonderful dish to enjoy, adding also fresh and aromatic chopped Italian Parsley ( Petroselinum hortense ).

Cordelli,

Any recommendations on brands/types of olive oil to buy?