Two giant clams from New Zealand with meat so sweet that sauteing it with a simple vongole recipe less the pasta, was chosen for cutting some of it's ocean scent but also to preserve the natural flavors and juices. As a seafood lover, I melted in my seat with each bite. Removing them from the stove prematurely and allowing it to fully cook in it's own broth ensured that the meat would be as tender as top grade Kobe beef. Fresh parsley, hot peppers, and slivers of sliced garlic, heated in olive oil added to the overall richness of this dish.
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