Chef Barbara Lynch
Wednesday, May 25, 2011
has made her mark on the Boston restaurant scene with her five fantastic restaurants—and she recently published a book, Stir,
where she shares her surprisingly easy recipes for the rest of us mortals. Here she mixes pasta with spicy clams for a quick and delicious dinner tonight.
36 litttleneck clams, well scrubbed
¼ cup dry white wine
2 tablespoons olive oil, plus more to finish
1 ½ tablespoons finely chopped garlic
¼ teaspoon crushed redpepper flakes, plus more to taste
1 pound linguine, preferably homemade (also in Barbara Lynch's book)
2 tablespoons chopped fresh parsley
About 1 teaspoon fresh lemon juice
1 to 2 tablespoons finely grated Parmigiano Reggiano
Heat a large saucepan or Dutch oven over high heat. Add the clams and wine, cover and cook, stirring about halfway through, until the clams open, 5 to 10 minutes. Remove the clams from the pan with a slotted spoon. Discard any clams that do not open. Carefully pour the juices through a fine-mesh strainer into a small bowl, leaving and sediment behindin the pan. When the clams are cool enough to handle, remove them from their shells and chop coarsely.
Heat the olive oil in a clean skillet over medium-high heat. Add the clams and garlic and let the clams sizzle undisturbed for 2 to 3 minutes, lowering the heat if the garlic starts to color. Add the red pepper flakes and a couple of tablespoons of the reserved clam juices and stir. Remove the sauce from the heat. Taste it and add more red pepper flakes and a little salt, if needed, keeping in mind that the clam liquid will be salty as well.
Bring a large pot of well-salted water to a boil and cook the pasta until just tender. Reserve ½ cup of the pasta water. Using a slotted spoon transfer the pasta to the skillet with the clams, add the parsley, and gently toss everything together over medium heat, adding a little of the reserved pasta water to loosen the sauce, if need be. Drizzle a couple of teaspoons of olive oil and lemon juice over the pasta.
Divide the pasta and clams among four bowls. Divide the sauce that remains in the pan among the bowls and sprinkle the pasta with Parmesan cheese.
by Barbara Lynch, Houghton Mifflin, 2009
(Courtesy: Yankee Magazine
Annie B. Copps
is a senior editor at Yankee Magazine
. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
By Will Roseliep | Friday, June 1, 2012
Peter Kaminsky's new book is "Culinary Intelligence." (Courtesy Random House)
June 1, 2012
BOSTON — The U.S. Centers for Disease Control estimates over 35 percent of Americans are obese. That astounding figure puts more than one third of the country at high risk for high blood pressure, heart disease and diabetes.
Some who are overweight or obese decide to make changes to reverse weight gain, including getting more exercise and adopting a new diet. For those who choose the latter, there is a head-spinning array of choices available: low-carb, no-carb, low sugar and high fiber, in addition to celebrity-endorsed diets and weight-loss programs.
But setbacks such as unusual foods, a new eating schedule or a complete ban on favorite dishes can derail even the best-intentioned dieters.
Food writer Peter Kaminsky was 35 pounds overweight when he decided to make a change. After he grew large on a steady stream of rich foods and large portions — the spoils of the trade — Kaminsky was forced to make a change.
“I was a chunky boy,” he said. “I topped out at 205."
So Kaminsky developed a diet that allowed him to enjoy the foods he wrote about without sacrificing anything he loved. He focused on maximizing flavor, minimizing portions and cutting out anything not strictly necessary. He wrote up the results in a new book, "Culinary Intelligence: The Art of Eating Healthy (and Really Well)."
One tactic that helped: “Get rid of processed ingredients because [you’re] going to put on weight very quickly,” Kaminsky said. “Buy the best ingredients you can afford — and that ain’t foie gras. That’s whatever’s in the farmer’s market.” Cook, or live with someone who does, and you can make those ingredients taste good.
Kaminsky’s approach — flavor first — has allowed him to honor his foodie roots while making crucial lifestyle changes. He said his diet is a way to maximize the “flavor per calorie” of everything he eats, from breakfast through dinner and every snack in between.
According to the author, the diet has paid off: “Now I’m 166 pounds.”
By Padmananda Rama | Monday, March 26, 2012