Preparing Live Clams (or Mussels), and a Pasta Sauce for Them

By now the pasta was on the firmer side of al dente -- in other words, barely cooked, and still rather chewy -- I drained it, gave it a good shake, and then turned it into the skillet, together with the clams and the clam liquor, and turned the heat up to high.

This technique of cooking pasta in a skillet with the sauce is called strascicato, and the pasta absorbs the flavor of the sauce as it cooks. Don't cook it for more than a minute or two, lest the sauce dry out, and stir constantly as you cook to keep the strands from sticking to either each other or the pot. Don't forget to check seasoning as you stir; I added some dried hot pepper flakes.