The briny juices of fresh clams create the sauce for spaghetti alle vongole, a classic Italian seafood pasta dish from Naples. The first written recipe is generally credited to 19th-century Neapolitan aristocrat Ippolito Cavalcanti, though many historians believe cooks used Adriatic seafood in broths and soups as early as the 17th and 18th centuries. For … Read more
Pasta is an evergreen comfort; it has no season. But during the dog days of summer, the last thing you want is to be sweating over a long-simmering pot of Bolognese. This no-cook cherry tomato sauce delivers bold flavor without the high heat. Salt and acid are all you need to break down and brighten … Read more
This cherry tomato pasta recipe takes full advantage of the juicy sweetness and acidic pop of ripe summer tomatoes, but don’t let that stop you from making it year-round. Thanks to the fact that cherry and grape tomatoes ripen in less time than larger varieties—and because they’re easy to grow in hothouses and warmer climates—good … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … Read more
A good pantry pasta is a thing of beauty: Simple ingredients you might already have on hand come together in basically no time to create a filling, fuss-free dinner. While these recipes are great to keep on hand for impromptu cooking, their fatal flaw lies in the fact that they often skew bland, which makes … Read more
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn … Read more
Step 1 Cook 12 oz. linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Step 2 Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ½ cup panko, season with kosher salt, and cook, stirring often, until golden … Read more
Chicken paprikash is a classic Hungarian dish that relies on a serious scoop of paprika for both mild peppery flavor and a vibrant red color. Here that recipe’s building blocks are reimagined as a ragù, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness. Two notes for shopping. If you … Read more
Step 1 Cook 12 oz. rigatoni, cavatappi, or other short pasta in a large pot of boiling salted water, stirring occasionally and adding ¾ cup golden raisins after 5 minutes, until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot. Step 2 Heat ⅓ cup … Read more