Types of pasta types are also called arselle in Liguria and Tuscany. Italians prepare this dish two ways: in bianco, i.
Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. Linguine also may be used for the pasta in preference to spaghetti. Italian-American recipes sometimes use cream in this dish, but in its area of origin this would be considered most unorthodox. Gillian Riley considers cream alien to the spirit of Italian cooking, remarking that, “the way cream dumbs down flavor and texture is not appropriate to the subtle flavor and consistency of pasta. In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the clams and of good quality olive oil. Info on Spaghetti alle vongole on Italiantourism.
See, Gillian Riley’s entry on “Cream” in The Oxford Companion to Italian Food, p. For a discussion about the Italian dislike of putting cheese on pasta dishes with seafood from an American point of view, see Robert Trachtenberg, “Just Grate”, New York Times Magazine, March 30, 2008. Trachtenberg terms the prohibition “a mantra. Go the extra mile for a classic Italian meal and make your own fresh pasta dough. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible. Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle.
