Vongole al Naturale - Natural ClamsVongole al Naturale is the typical Italian preparation of clams preserved in water and salt. In Italy, we use these clams for preparing great first courses, such as Vongole al Forno or pasta all' amatriciana: simply bake them or add them to a typical Neapolitan pasta dish with guanciale (Neapolitan cured pork jowl), tomato, onion and Pecorino Romano cheese. No chemicals or additives were used to preserve it, so it's suitable for people with shellfish