Pasta Vongole - fresh or dried pasta best?

[ElizabethS]

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.

[ElizabethS]

Thanks all - going with De Cecco dried linguine - adding wild leeks (ramps) to my standby recipe as they are in season.

[chowser]

I'd vote dry, too. To make it easier, would anyone prefer fresh?

[marsprincess]

Another vote for dry pasta.

[roxlet]

Yep, me too -- dried pasta, and preferably linguine.

[bushwickgirl]

And yet another vote for dry.

[rcallner]

Another vote for dry pasta - this is a go-to dish for me and dried never fails.

[biondanonima]

I've eaten this dish a million times (half of those times in Italy) and I don't think I've ever been served fresh pasta. It probably wouldn't be bad, but I really like the chew of dried in this case.

[perk]

I'd vote for sticking with dried if you're using a noodle.