Orecchiette with Clams, Chiles, and Parsley
“Clam pasta is a great way to extract all the flavor and texture of clams,” says Nosrat. “Their juices mingle with the butter
and wine and cook into the pasta, and the clams themselves are tender-chewy. It’s like having the ocean in a bowl.” Serve
with lots of crusty bread for sopping up juices.
Recipe: Orecchiette with Clams, Chiles, and Parsley