I liked the recipe and I will test it soon ( as soon as I can find decent clams here in the US ). I am not sure though if I have the time to make fresh pasta. In Italy it is easy there are many places where you can buy fresh pasta

Even with "refridgerator pasta" and chopped clams, with the right herbs/seasonings this probably STILL tastes better than most "Italian restaurants" in the US. (What we have done to Italian food in this country is truly a CRIME. *lol*) Maybe a little white wine and basil?