How to make easy fresh pasta

Berkeley chef Samin Nosrat shows us the joy of making fresh pasta

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Orecchiette with Clams, Chiles, and Parsley
Thomas J. Story

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

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