The ricette are quite easy, on google you find plenty, but let me give you what i believe are the key details that in my opinion makes it better:Ricette?
ragu (what people abroad call bolognese): you always start with onion, carrots, celery. no exceptions. For every 500gr of beef mince, I like to add 200/300gr of pork sausage, especially when your beef is low-fat, to give more fatty flavour. Also I add tomato concentrate on top of passata to enhance the umami flavour. If in your country tomato concentrate is difficult to find, look for any umami flavour concentrate.
home made pasta: in italy we have plenty of pasta eggs (the yolk is yellower than normal eggs, which gives the egg pasta its strong yellow color). In UK for instance those yellower eggs are almost impossible to find, and if you make pasta with normal UK eggs, it looks white, not very nice. In italian we say they look anemiche. If you cannot find the proper eggs, the trick is to add 1/4 spoon of turmeric.
spaghetti alle vongole: it's very important to use the more expensive/original spaghetti packs/brands, because they will be more rich in amido, compared to the cheap brands that would never sell in italy. Amido is what will make the souce thick and stick to the pasta and clams.
The trick here is open the clams in a pan with olive oil and garlic. Once they open and release the water, take the clams out of the pan, and finish the cooking of the spaghetti in that pan with the clams water (this is called "risottare la pasta", google it for details). This is why you need good spaghetti, rich in amid! Otherwise the sauce will not thicken, and will remain watery. Once spaghetti are ready, add back the clams and fresh parsley (don't cook the parsley!)
red fish sauce: the more types of fish the better. at very minimum you need: shrimps, small squids, mussels, clams, salmon.
You start with olive oil, garlic, and fresh small tomatoes.
From the moment you add the fish: heat almost to the minimum (if heat is too high you overcook the fish and elements such as squid will become chewy), cover it, let it gently cook for max10 minutes. Then add fresh parsley at the very end.