La Saltata di Vongole Alla Marinara

This is how my lovely sister-in-law, Luisa (half-Venetian, half-Tuscan), likes to make clams. She adds a dash of cream to the tomato sauce, which makes it beautifully sweet & mellow. These can be served with bread or are great tossed into pasta with a little of the pasta cooking water to loosen things up. Try penne, spaghetti or any pasta you like: you’ll need about 280 g (10 oz). You can also add a handful of chopped herbs to the sauce if you like. I have used vongole veraci (carpet sh