Eileen, Bruce and Young make a perfect vongole sauce with Rhode Island quahogs. The secret is to reduce the sauce before adding the Little Necks, and cook just long enough for them to open so they are tender and delicious.
Ingredients
1/4 cup olive oil
4-6 garlic cloves, minced or sliced
crushed dried red pepper
16-20 "Little Neck" quahogs in shell*, scrubbed
1/2 cup white wine
black pepper
1 lb. spaghetti or linguinez
1/2 cup minced fresh parsley
Directions
Add the olive oil to a hot pan and heat, then add the garlic and cook briefly until softening but not browned. Add red peppers and cook very briefly. Then add white wine and simmer to reduce while the pasta cooks. Add quahogs and reheat, but do not allow to boil or clams will be tough. Drain pasta and put in a wide serving dish. Add clam sauce and the parsley. Mix lightly. Season with black pepper and serve immediately. Parmesan cheese is generally not served with this dish.
Buy fresh quahogs from a reputable fish market, such as Anthony's Seafood in Middletown, Rhode Island, the day you are going to cook them. Scrub quahogs with a stiff brush, under running water right before cooking. NEVER soak quahogs. Store quahogs in fridge in an open bag or dish. They need to breathe.
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