Hi Debora. Yes, if you feel that there is too much sauce, add a little more of the pasta. Cooking the pasta longer will just make it softer. I think adding more pasta is a better option. The other alternative is to serve the dish with some crusty bread to sop up the extra sauce 🙂

Don’t you purge your clams before you use them? We wash each clam and place it in a basin of salted water (about 1/3 cup of sea salt per gallon of water per dozen clams), then sprinkle about 1 cup of cornmeal over them. The cornmeal makes the clams slightly sweeter and cleans the grit out of them. We usually let them set overnight to purge. If you lead them longer , you might want to change the water. Never use a strainer to remove them from the water. Pick them out with your hands and you’ll see the clam grit and stomach debris that stays behind.