Let's see, the last time I've cooked with clams is ... never. In fact I don't think I've ever eaten clams, other than in a soup, more than a handful of times. Mussels, yes, but clams not very often. Happily, Marcella provides explicit directions on how to prepare the clams for cooking.
This recipe call for littleneck clams. I had to drive into Nepean (about 40 miles from my home) to Lapointe's Fish Market - http://www.lapointefish.ca/ - phoned ahead to make sure the clams were available at that location. Lapointe's has a larger presence in downtown Ottawa in the Byward Market area - but that would have added quite a bit of time & some inconvenience to my excursion. Having read Marcella's directions on the preparation of the clams, I was most impressed by the counter guy at Lapointe's as he sorted through the selection available to make sure that the ones he sold me were top quality. Highly recommend Lapointe's - they know what they are doing.
I like most seafood - cuttlefish being the only exception so far - but my wife doesn't stray far from salmon. In fact, she's been known to refuse to enter a perfectly good restaurant in Paris because there were too many fish on the menu. My challenge with this recipe was to prepare something that my wife would eat.
This is a pasta dish with a clam-based tomato sauce - ingredients shown below.
Unlike some other recipes prepared so far, everything (except the pasta) is prepared in a sauce pan.
From start to finish, the dish takes about an hour. Is it worth it? Well, my wife, the mollusk-phobe, went back for seconds. Delicious.