I call this 'Roma' pasta because it's based off a dish I discovered while in Rome at a little boutique restaurant. I think we ate it everyday we were there, it was that delicious!
The base of the pasta is olive oil and garlic and it builds upon the ingredients as you continue to add them.
I love the spice of the dish although I tend to like food on the spicier side. You can always adjust the spice level to your taste.
You can also use fresh or canned clams. When I'm in a bind and don't have a lot of time, I'll use canned clams and it still tastes delicious. It also keeps well and can be eaten cold!
My apologies for the lack of picture, I'm in a very austere location devoid of a kitchen. —cepeters
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