I'm making spaghetti and clams tomorrow for the first time. We had a wonderful version recently in Italy. Seemed pretty much just garlic, terrific olive oil, clams and parsley. Anyone know a great recipe that sounds kind of like that?
A few other questions. I got the clams today in Bensonhurst. They are not as tiny as the ones we had in our pasta in Italy, but they're pretty small. I think they are small enough that I can just serve them in the pasta (which my 3 yo daughter will love.) Since I've never cooked live clams before, I'm really worried about accidentally cooking a dead clam. How can you tell if it's dead? So far, they are all closed tight in the bowl in the fridge. But I read on the internet that if you tap it on the counter and it doesn't close, it's dead. But how can it close if it's already closed? Are they just saying that if one is open, this is how you test if it's dead? I'd think if one was open I wouldn't take the gamble anyway. Sorry if I'm being naive about this.
One final question -- I wanted to cook them tonight but my husband is out for the evening. so I have them in a bowl in the fridge with some damp paper towels on top. Is that a good way to store them?
Thanks for any help you can provide on this!!