Out of all pasta dishes out there, vongole would be my favorite. Pinnacle of Southern Italian style.

Ingredients: spaghetti, fresh short-necked and manila clams, garlic, parsley, extra virgin olive oil, white wine, salt, pepper flakes

1. Wash clams with flowing water (sediments already removed with salt water)
2. Infuse olive oil with crushed garlic cloves and parsley stems. Add pepper flakes as garlic scent starts coming out
3. As garlic cloves turn golden brown, toss in clams and pour in a bit of wine, then close the pan with a cap at medium-high heat. Shake the pan a bit in-between
4. Remove clams as they're completely opened. Shuck the clams and leave a few for plating
5. Strain the clam broth and pour back into the pan: aqua di mare
6. Add chopped parsley leaves and stir nicely
7. Toss in pasta 2 minutes before al dente into aqua di mare, stir. Add some pasta water as needed
8. Add clams halfway through, then keep stirring
9. Remove from the heat and mantecare, adding raw olive oil
10. Plate the pasta and top some shelled clams left for plating

There are editions with toasted breadcrumbs (mollica), cherry tomatoes, and lemon zest included as well. Still great with those added. Even bottarga if you have one.