You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It’s a balancing act—determining when the pasta is ready and the sauce is the right consistency—but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.