I always use this method, but I think I looked at many recipes before arriving at this one.1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid.2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne

I got a bunch of huge clams and wanted to try making this.Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

I have posted, a modified version of vongole bianco already, but have not posted the traditional version yet.This is the vongole bianco that I've been making lately and it's been a hit among my family and friends.* I have written down everything that needs to be done and they are very simple.* The amount of salt to boil the pasta and the strength of the heat are very important factors to determine the taste.* Emulsifying by adding flour is also very important. It may be a lot of work, but please try going through this procedure.* The procedures are simple; though, you do need to work quickly. Recipe by *ai*

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun

Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it.In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end. Recipe by Jiya no daidokoro

Our family loves pasta and clams and this is one of our family's staple dishes.I have posted the vongole bianco style recipes, but for some reason, I have not posted the rosso. So I am posting it right now.It depends on your taste, but I think the sour tomato sauce is better than the regular tomato sauce with seafood.Though, off course it cannot be just sour. It needs to have a wonderful flavor as well.It may depend on the stove, but the strength of the heat is everything. The flavor will be determined by the balance of the each ingredients' tastes.If you follow the recipe carefully, you will surely find a satisfying taste at the end. Recipe by *ai*

Learned this from my cousin who loves to cook.This version uses basil instead of flat leaf parsley - delizioso! You may add white wine too, if you have it around.

This is a pasta dish using early-spring asari clams, when they're at their best.If you don't add tomato sauce, it's vongole alle bianco. If you stop at Step 4, you have wine-steamed clams.Since it is a basic, I made it slowly and carefully.The important steps are steps 2 and 3. Be sure to cook the garlic, anchovies, chili pepper and clams slowly over low heat.If you take the clams out once they've opened, you can prevent them from toughening and retain their juicy plumpness.The sauce is salty, so the pasta boiling water is not salted. Recipe by Ayuna

I prefer to cook oysters with good-quality extra virgin olive oil, garlic and rock salt.This is why I made an "oyster bianco" pasta... I love this kind of food.-The salt used in cooking pasta is a key factor in deciding the taste of the resultant dish. Follow exactly what is said here about the quantity of salt.-Do not overcook the oysters otherwise they will be tough.-Use as good a quality olive oil as is possible for making pasta dishes. It will make a big difference. Recipe by *ai*

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi

This is 6th pasta recipe in my one pan series.I tried to make Vongole Bianco with just one pan, and this was a big success.Since this pasta cooking water includes the clam cooking liquid, the amount of water is a little less than my other pasta with one pan recipe series. You can evaporate as much liquid you like. The soup has plenty of umami taste from the clams, so don't waste it. Recipe by Nekozame