As promised, a report about a previous question I posted about spaghetti (ended up using linguini) with clams, and thanks for the suggestions!
I ended up using a combination of Giada's and Marcella's recipes - I steamed the clams in white wine, shallots, garlic, chili pepper, and olive oil. (I scrubbed them well so that I wouldn't have any grit and have to strain the broth as Marcella's recipe called for). I ended up not being able to use my parsley. Then finished up with Hazan's technique - setting the clams aside, adding the slightly underdone pasta to the sauce to complete cooking and soak up all the juices, and then tossing it with the clams and fresh basil. Also finished up with Giada's suggestion of a little lemon zest. I don't know why I've never made this dish. It was easy and simple. The trick being, besides the fresh clams, to let the pasta finish cooking in the sauce so that it's not soupy, but full of flavor and perfectly al dente. Finished product below: