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

Done! Spaghetti with fresh clams are much richer than spaghetti made with canned clams, so if you have access to them, do try this clam sauce.

To serve 4 as a first course, you'll need:

• 2 1/4 pounds (1 k) live clams
• Sea salt (or Kosher salt) sufficient to salt the purging water
• A handful of parsley and a clove of garlic, minced
• 1 pound (450 g) spaghetti
• 1/2 cup olive oil (you could also use 1/4 cup each oil and unsalted butter)
• Salt, pepper, and hot pepper to taste. A dash of oregano might be nice, but I didn't add it this time
• No Cheese -- Italians generally don't serve cheese with fish sauces

The wine? White, a Fiano di Avellino. And a tossed salad.

Enjoy!