Everyone should have a red clam sauce in his or her repertoire. This one is particularly good for smaller clams like little necks, or clams sold as vongole. If you make this a couple of hours ahead of serving, the sauce will take on a nice hint of clam flavor with the other aromatics. Except for the clams and the basil, all of the other ingredients come out of the pantry, making this an excellent recipe for getting on the express line at the store. With a few other things to round out the meal, you’ll still be buying fewer than 10 items.
Game plan: The sauce can be made up to 2 hours before serving, when the clams are added back in.
No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.See It ›
Wine Recommendation: From Campania, a white Greco di Tufo from Feudi di San Gregorio or a red Aglianico Murellaia from De Lucia
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...