The Times Magazine 39Cook the pasta in salted boiling water
for 2 minutes less than the packet
instructions. Add the garlic to a pan
with the oil and cook until soft and not
coloured. Add the clams and white
wine to the pan and cover over high
heat for 2-3 mins until the clams open.
Drain the pasta and toss into the clams,
then cook for another two minutes to
reduce the sauce and coat the pasta.
- CARBONARA
- 150g pancetta or streaky bacon, cut into strips
- 3 medium eggs, plus one yolk
- 60g parmesan, grated
- Handful of flat-leaf parsley, chopped
Cook the pasta as per packet instructions. Add
1 tbsp oil to a pan with the pancetta and fry it
until it releases the fat. Drain the pasta, add it to
the pan and toss to combine. Beat the eggs and
yolk, add the parmesan and toss with the pasta.
Serve with parsley and milled black pepper.- PARMESAN AND BUTTER
(Page 33)- 75g salted butter
- 200g parmesan
Cook the pasta in salted boiling water
as per packet instructions. Melt the
butter in a pan over medium heat.
Drain the pasta, add to the butter and
toss with the parmesan to coat the
pasta. Add a touch of the cooking
water and more parmesan as needed. nEat!
PASTA