ELEGANT PASTA SALAD RECIPES

Name: Mark Bittman's Pasta With Clams
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed; Salt (probably not much) and pepper to taste; 12 ounces long pasta, like spaghetti or linguine; 1/4 cup olive oil, or more; 1/4 teaspoon red pepper flakes, or to taste; 2 cloves sliced garlic, or to taste; Chopped fresh parsley for garnish

MARK BITTMAN'S PASTA WITH CLAMS RECIPE - NYT COOKING

Mark Bittman's Pasta With Clams Recipe - NYT Cooking image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish

Steps:

Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.
Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Nutrition Facts : @context http//schema.org, Calories 551, UnsaturatedFatContent 12 grams, CarbohydrateContent 69 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 30 grams, SaturatedFatContent 2 grams, SodiumContent 790 milligrams, SugarContent 2 grams, TransFatContent 0 grams

MARK BITTMAN'S PASTA WITH CLAMS RECIPE - NYT COOKING

Mark Bittman's Pasta With Clams Recipe - NYT Cooking image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish

Steps:

Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.
Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

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Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 551 per serving

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