Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying.
This is a super easy, quick mid-week dinner and a fantastic way to introduce Japanese miso into your everyday cooking. It is also terribly addictive.
Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
Lemons, olive oil, basil... the only other ingredient needed is sun.
Having eaten hundreds of versions of this Roman classic in restaurants and in the homes of friends, I finally came up with a method that guarantees a perfect Cacio e Pepe.