Actor and cookbook author Stanley Tucci first fell in love with this pasta dish years ago at Sette MoMA, a restaurant in New York’s Museum of Modern Art that overlooked the museum’s sculpture garden. “I would often go there to write, as they were kind enough to let me stay at a table for long periods of time and order very little,” Tucci explains. “Without fail, I would have this dish. I loved the way they prepared it: with a touch of fresh tomato and peperoncini.” Tucci recommends seeking out small clams at the fish market, as they are the sweetest.
So I am going to make pasta Kong so spaghetti I know a lot of times people like Linguini I don’t happen to like that cuz I feel that it’s everything slides off the Linguini whereas this the pasta uh clings to it or it clings to
The pasta and I’m going to throw in a bunch of salt don’t be afraid so we have to give that a moment to to boil pasta bongle can be made so many different ways sometimes people make it with pepperon Chino which will do today sometimes they don’t sometimes they make
It with a little bit of fresh tomato also uh and some people put white wine some people put cream but today we’re going to do it so like really really simple just um no white wine olive oil garlic clams parsley salt that’s it pepperon Chino so a little bit of olive oil one
Of the only times I ever used finely chopped garlic is in this dish you really want that to cook down and emulsify not burn so now the pasta is going to go in boiling away 9 to 12 minutes depending upon kind of pasta the garlic has been cooked down
I’m going throw in a little pepperon China and once that sort of you know Cooks down a little bit you get the flavor into the garlic the clams are going to go in so sometimes the pan can be scratched by the shells of the clams but that’s not happening is
It okay so let those open so the cool thing about this this you don’t have to do this thing cuz often you you you take a pasta water and you save it so which means cuz you’re going to use it to integrate the final dish
Um so with this you don’t have to pull this thing out pasta dump the pasta in pasta water is still there scoop it out put it in you don’t have to do all this they’re like you’re saving like three steps which is great we just going to toss it all up
Now the heat gets shut off no cheese ever extra virgin olive oil and then this PR same more and that’s that