I hope this is close enough. My recipe for Vongole ‘sauce’ is as follows:
– Open clams in EVOO, parsley stems, some chilis, and pasta water
– Remove stems and peppers. Then remove the majority of clams from the shell
– keep the clam broth aside and introduce EVOO again with garlic, when sweated add the clams without shells. Increase temp and deglaze with white wine
– Add your boiled pasta, a small amount of chopped parsley, your unsalted butter, and close to an equal amount of your homemade clam broth
– toss pasta over medium heat until it all comes together and remove from heat imediately
– Plate, garnish with unschucked clams
by CharmingAwareness545