This is a technique popular in Liguria—the Italian Riviera—in which all of the clam liquid is used as part of the sauce, but without much effort. The result is delicious pasta in a little rich, thick sauce—along with a pile of clams. Use the smallest clams you can find; cockles are fine, too. Figure eight to twelve littlenecks or twenty-four cockles per person. Wash and scrub the clamshells very well, as they will cook in the sauce and any unremoved sand will find its way into your mouth. Discard any open or cracked clams before cooking; those that remain shut after cooking may be opened with a knife.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.