The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [129]
3. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. Transfer to a large bowl. Add the vegetable mixture and remaining ½ cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.
spaghetti with clams
SERVES 4
Coarse salt
1 pound spaghetti
2 tablespoons olive oil
2 garlic cloves, minced
1 small dried chile, crumbled, or pinch of red pepper flakes
1½ pounds littleneck clams, scrubbed
1 cup dry white wine
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Juice of 1 lemon
3 tablespoons unsalted butter
Freshly ground black pepper
1. Bring a large pot of water to a boil; salt generously. Add the spaghetti, and cook until slightly underdone, about 7 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Set aside.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and chile; cook until the garlic is golden, about 2 minutes. Add the clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until the clams open. Stir in the parsley. Transfer to a bowl; set aside.
3. Return the skillet to medium-high heat. Add the reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in the butter. Add the clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.
spaghetti alla carbonara
SERVES 4 TO 6
Coarse salt
1 pound spaghetti
4 ounces pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 large eggs
½ cup freshly grated Parmesan cheese
¼ cup freshly grated Pecorino Romano cheese
Freshly ground pepper
1. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. While the pasta cooks, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
2. Reduce heat to medium-low. Add the oil to skillet; heat until hot but not smoking. Add the garlic; cook until golden, about 3 minutes. Lightly beat the eggs in a large serving bowl; set aside. Add the pasta to skillet; toss. Transfer to the eggs. Add the cheese and pancetta; toss. Season with pepper.
NOTE The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
ravioli stuffed with fava beans, ricotta, and mint with brown butter sauce
MAKES ABOUT 3½ DOZEN; SERVES 6 TO 8
You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.
3 cups shelled fresh fava beans (3 pounds in pods)
10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve
½ cup finely grated Parmesan cheese, plus more for sprinkling
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice
Coarse salt
Fresh Pasta Dough (recipe follows)
All-purpose flour, for dusting
Yellow cornmeal, for dusting
1 stick (8 tablespoons) unsalted butter
Freshly ground pepper
1. Bring a large pot of water to a boil; add the beans. Cook until tender, 6 to 7 minutes. Transfer to an ice-water bath; let cool 1 minute. Drain; squeeze the beans from the skins. Transfer 2 cups of the beans to a food processor. Add the cheeses, mint, lemon juice, and ¾ teaspoon salt. Process until smooth. Refrigerate the filling at least 1 hour (up