Pasta shape isn’t the only consideration to keep in mind when deciding which variety is best suited to your recipe. You’ll also need to weigh the differences between dry and fresh, determine if “bronze-cut” is worth the extra few dollars, and more. We lay it all out here. |
The briny juices of fresh clams create the sauce for spaghetti alle vongole, a classic Italian seafood pasta dish from Naples. One reviewer deems it “quite simply the best vongole we have eaten outside Italy.” |
