Clams

Denser and fleshier than cockles, clams (vongole) are the undisputed stars of Italian pasta. Their thick shells act as thermal radiators in the pan. The principle of the "alle vongole" sauce relies on extracting their precious marine juice. Mixed with the starch from the linguine cooking water and extra virgin olive oil, this juice undergoes a mechanical friction emulsion (mantecatura), coating each pasta strand with an intense sea cream without the addition of any dairy cream.