Pasta Vongole - fresh or dried pasta best?
I'm serving Pasta Vongole this weekend - have made it many times but always with a good dried pasta (De Cecco).
I make a lot of homemade pasta but have always hesitated to use fresh as I feel this recipe wants a more toothsome pasta that can handle the vigorous tossing at the end - but is that right? If I make fresh pasta and let it dry for a day would that be better?
TIA for any suggestions.