Spaghetti Alle Vongole at Via Tribunali is built around oven-roasted local clams, white wine, extra virgin olive oil, garlic, and parsley over spaghetti.[24] The approach keeps the sauce light and brothy, emphasizing the brininess of the clams and the aroma of garlic rather than heavy cream or tomato.[24] Twirling the pasta brings up strands coated in the clam-infused juices with bits of roasted garlic and herbs, giving each mouthful a clean, oceanic flavor and a touch of richness from the oil.[24] As part of the pasta menu next to lasagna and rigatoni bolognese, it offers a more seafood-driven alternative for those looking for something less heavy than baked dishes.[24]