Clams to Pile on Top of Pasta - NYTimes.com

David Tanis, who writes the weekly City Kitchen column, is the author of two cookbooks, ?A Platter of Figs and Other Recipes? and ?Heart of the Artichoke and Other Kitchen Journeys.?

Continuing the theme of easy, delicious warm weather fare, this week?s City Kitchen column featuresa clam pasta with basil, garlic and hot pepper. It?s fast food, ready in the time it takes to cook a pound of spaghetti.

Use the smallest clams you can find ? they will be the most tender. On the East Coast, small littlenecks are a good choice, about a dozen to a pound, but buy the smaller ?button? size if they?re available. West Coast cooks can get small Manila clams or cockles. (In Italy, fish markets also offer clam-like bivalves that are quite tiny, some as small as a thumbnail, but those usually aren?t available here.) If you?re feeling ambitious, you could steam larger clams, then shuck and chop them for a pasta like this.

But the whole point here is a speedy meal. We still have some warm sunny days to savor, thankfully. When cool weather arrives, and it will, we can return to the kitchen to indulge in some more time-consuming projects, equally enjoyable. For now, why not keep it simple?

Source: http://dinersjournal.blogs.nytimes.com/2012/08/31/clams-to-pile-on-top-of-pasta/

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