I can never find a good one here in Toronto…my major concern being the versions offered always skimmed on the amount of clams!
As a result, I am now making my own by ’ winging it '…sauteeing minced garlic, shallots, a little bit of red chili flakes and anchovies in EVOO and butter. Then add clams, clam juice and white wine ( love to mix Pinot Grigio with a bit of off-dry German Riesling )to it…cover till clams open. Stirred in al-dente pasta, finish off with chopped parsley, more EVOO and black pepper…Yumm! Lately, I found adding a sprinkle of Chicken powder kicked taste profile a notch more!
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