Berkeley chef Samin Nosrat shows us the joy of making fresh pasta
Thomas J. Story
“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.