Passatelli al Sugo di Vongole

Passatelli are eaten in broth in neighbouring Emilia-Romagna, and you will also come across the German version, spôtzle, in northerly parts of Italy, but the Marchigianio version - made with locally caught clams - is my favourite. You can buy a special gadget to make passatelli in Italy, but the same effect can be achieved using a grater with large holes.