Best pasta with clam sauce?
Jan 21, 2012 | 6:13 pm
#1
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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?
Jan 22, 2012 | 1:51 pm
#3
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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?
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!!!
Jan 22, 2012 | 6:37 pm
#4
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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
Jan 22, 2012 | 6:39 pm
#5
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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.
Jan 22, 2012 | 9:48 pm
#9
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In New York I believe the best pasta with clam sauce involves several stops
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
- 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
Jan 22, 2012 | 9:50 pm
#10
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Jan 23, 2012 | 6:30 am
#11
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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.
Jan 24, 2012 | 11:02 am
#12
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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.
ingredients and the sense to salt the pasta water sufficiently.
No cheese; a small amount of oregano; a mountain of
garlic. Wine optional.
Jan 24, 2012 | 11:30 am
#13
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- The right type of clams (I prefer middle necks or cherrystones, wild, not farmed, and not processed) and they are fresh and juicy
- Spectacular olive oil
- strong flavored fresh garlic
- properly cooked pasta
- Prepared so the juice of the clams flavor the dish, not have the clams steamed over a pot releasing all their juice and placed on top of the pasta like so many places do it (so the idiot customer won't return it as tasting too "clammy")