Spaghetti alle Vongole

Naples and the Campania coast's definitive seafood pasta -- spaghetti with clams, white wine, garlic, olive oil, and parsley -- is the most consumed pasta dish on the Neapolitan coast and exists in two versions: bianco (white, without tomato) and rosso (red, with tomato), with a fierce regional debate over which is more authentic. The key to its preparation is using the clam cooking liquid as the base of the sauce -- concentrating the sea's salinity into a broth that coats every strand of spaghetti.