Chapter 3: Pasta, Noodles and Grains

3.1 Linguini with Clam Sauce

Serves: 4  Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

Description

A classic pasta dish with tender linguine, sweet baby clams, garlic, and a touch of heat.

Ingredients

  • Kosher salt, to taste
  • 1 lb (454 g) linguine
  • ¼ cup (60 ml) extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • ½–1 tsp (2–4 g) red pepper flakes
  • ½ tsp (2 g) dried oregano
  • ½ cup (120 ml) dry vermouth or white wine
  • 1 cup (240 ml) bottled clam juice
  • 2 cans (10 oz / 284 g each) whole baby clams, drained
  • Freshly ground black pepper, to taste
  • 2 tbsp (28 g) unsalted butter
  • 2 tsp (10 g) lemon zest
  • ½ cup (30 g) chopped Italian parsley
  • Lemon wedges, for serving (*optional*)

    • Instructions

    1. Boil salted water and cook pasta until 2 minutes shy of al dente. Reserve ½ cup pasta water; drain.
    2. Heat oil in a skillet over medium. Cook garlic, red pepper flakes, and oregano until garlic is golden, 1–2 minutes.
    3. Add vermouth and clam juice; simmer until reduced by half, about 3–4 minutes. Stir in clams; season with salt and pepper.
    4. Add pasta, butter, and lemon zest. Toss with reserved pasta water if needed. Stir in half the parsley.
    5. Serve with remaining parsley, a drizzle of oil, and lemon wedges.

    Notes

  • Fresh clams can be used for a more authentic flavor.

    • 3.2 BLT Pasta

    Serves: 4  Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes

    Description

    A twist on the BLT sandwich with bacon, tomatoes, greens, and a creamy crème fraîche sauce.

    Ingredients

  • 1 tbsp (15 ml) olive oil
  • 8 oz (225 g) bacon, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 2 tsp (10 g) lemon zest
  • ⅔ cup (160 ml) crème fraîche
  • 2 cups (300 g) cherry tomatoes, halved
  • 3–4 cups (90–120 g) baby arugula or mixed greens, chopped
  • 2 cups (200 g) cooked macaroni
  • Grated Parmesan cheese, to taste

    • Instructions

    1. Heat oil in a skillet over medium. Cook bacon until crisp. Remove, leaving 1 tbsp fat.
    2. Off heat, stir in garlic and lemon zest.
    3. Add crème fraîche and warm gently.
    4. Cook macaroni until tender; drain and reserve pasta water.
    5. Return skillet to medium heat. Add pasta and bacon; stir. Add tomatoes and cook 1–2 minutes.
    6. Stir in arugula until wilted. Season with salt, pepper, and cayenne. Top with Parmesan.

    Notes

  • Use elbow macaroni or another short pasta shape.

    • 3.3 Creamy Ham and Butternut Squash Spaghetti

    Serves: 4  Prep Time: 15 minutes  Cook Time: 25 minutes  Total Time: 40 minutes

    Description

    A comforting pasta with smoky ham, sweet butternut squash, and creamy mascarpone.

    Ingredients

  • 16 oz (454 g) dry spaghetti
  • 2 tbsp (30 ml) olive oil
  • 4 oz (115 g) smoked ham, cut into strips
  • 3–4 garlic cloves, thinly sliced
  • Red chili flakes, to taste
  • 1½–2 cups (360–480 ml) chicken broth están aquí porque el rango estaba en el original, pero lo mantengo claro
  • 3 cups (450 g) butternut squash, peeled and diced
  • Salt and black pepper, to taste
  • 1 cup (225 g) mascarpone cheese
  • 1–2 tbsp (4–8 g) chopped Italian parsley
  • Grated Parmigiano-Reggiano, for serving

    • Instructions

    1. Cook spaghetti until al dente; drain, reserving some pasta water.
    2. Heat oil in a sauté pan over medium. Cook ham until caramelized, 3–4 minutes. Add garlic; cook 30 seconds.
    3. Add broth, squash, salt, and chili flakes. Cover and cook until squash is tender, about 15 minutes.
    4. Stir in mascarpone until smooth. Season with pepper and adjust salt.
    5. Toss pasta with sauce, using pasta water if needed. Stir in parsley. Serve with Parmigiano-Reggiano.

    Notes

  • Pre-cut squash can save prep time.

    • 3.4 American Spaghetti Carbonara

    Serves: 4  Prep Time: 10 minutes  Cook Time: 25 minutes  Total Time: 35 minutes

    Description

    This rich, smoky, and unapologetically American take on spaghetti carbonara trades the traditional guanciale for bacon and adds garlic—because garlic tastes good. It’s not authentic, but it’s easy, bold, and deeply satisfying. Mamma mia!

    Ingredients

  • 16 oz (450 g) spaghetti No. 12, spaghettoni, or bucatini
  • 12 oz (340 g) center-cut bacon, sliced into ½-inch (1.25 cm) pieces
  • *Use guanciale or pancetta for a more traditional flavor*
  • 4 egg yolks + 1 whole egg (use the freshest you can find)
  • 1 to 1¼ cups (90–120 g) grated Parmigiano Reggiano, Pecorino Romano, or a blend
  • 2–4 cloves garlic, finely minced
  • Salt, for pasta water
  • Freshly ground black pepper, to taste

    • Instructions

    1. Bring 4 quarts (3.8 liters) of water to a boil in a large pot. Add **1 tablespoon table salt** *or* **2 tablespoons Diamond Crystal kosher salt**.
    2. In a cold skillet, add the bacon and set over medium-low heat. Cook slowly, stirring occasionally, until the fat renders and the bacon becomes crisp and brown with small bubbling fat—about 10–12 minutes.
    3. While the bacon cooks, combine the egg yolks, whole egg, a generous amount of black pepper, and about ¾ of the grated cheese in a large bowl. Mix to form a thick paste.
    4. Once the bacon is done, turn off the heat. Drain some fat, leaving at least **2 tablespoons** in the pan. Immediately add the garlic and stir—it will cook gently in the residual heat without burning.
    5. Add pasta to the boiling water and cook until **al dente**, according to package directions. Near the end of cooking, reserve **½ to 1 cup** of the pasta water.
    6. Slowly whisk **¼ to ½ cup** of the hot pasta water into the egg and cheese mixture to temper it—this helps prevent curdling and ensures a smooth, creamy sauce.
    7. Using tongs, add the hot, drained pasta to the egg mixture gradually, tossing to coat. Continue tossing, adding pasta water a little at a time as needed, until the sauce is glossy and clings to the noodles.
    8. Add the bacon and garlic to the pasta and mix well.
    9. Serve immediately, topped with additional black pepper and remaining cheese.

    Notes

  • To avoid scrambled eggs, always **add hot pasta gradually** and **off the heat**.
  • For a smokier dish, don’t drain the bacon fat too aggressively. For a cleaner flavor, blot with paper towels or pour off more fat.
  • **Raw egg advisory**: This recipe uses gently cooked eggs. For vulnerable individuals (pregnant, elderly, immunocompromised), use **pasteurized eggs** to reduce risk.

    • 3.5 Salmon and Leek Pasta with Crème Fraîche

    Serves: 2  Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

    Description

    A delicate pasta with buttery leeks, tender salmon, and a tangy crème fraîche sauce.

    Ingredients

  • 4 oz (115 g) spaghetti
  • 1 tbsp (14 g) butter
  • 1 large leek (light green and white parts), chopped
  • Salt, to taste
  • ½ cup (120 ml) dry white wine
  • 1 tbsp (15 ml) lemon juice
  • 1 cup (240 ml) crème fraîche
  • 1 tsp (5 g) tarragon Dijon mustard
  • Pinch of cayenne pepper
  • 6 oz (170 g) skinless salmon fillet, sliced into thin strips
  • ½ cup (30 g) chopped fresh cilantro

    • Instructions

    1. Cook spaghetti until just shy of al dente. Reserve pasta water; drain.
    2. Melt butter in a sauté pan over medium heat. Add leek and a pinch of salt; cook until softened, 6–7 minutes.
    3. Add wine and lemon juice; simmer until nearly evaporated, about 5 minutes.
    4. Stir in crème fraîche, mustard, and cayenne. Warm gently. Add salmon; cook until just flaking, 2–3 minutes.
    5. Toss sauce with pasta, adding pasta water if needed. Stir in cilantro and garnish with cayenne.

    Notes

  • Substitute parsley for cilantro if preferred.

    • 3.6 Gochujang Garlic Noodles

    Serves: 2  Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes

    Description

    Spicy Korean-style noodles with gochujang, ground meat, and bok choy.

    Ingredients

  • **Main**
  • 2 green onions, sliced (whites and greens separated)
  • 7–10 garlic cloves, finely chopped
  • 2 baby bok choy, halved or quartered
  • 2 tbsp (30 ml) neutral oil
  • 8.8 oz (250 g) ground beef
  • 1 lb (470 g) frozen wheat noodles
  • Toasted sesame seeds, for garnish
  • Soft-boiled eggs (*optional*)
  • **Seasoning Paste**
  • 2 tbsp (12 g) gochugaru
  • 1 tbsp (12 g) sugar
  • 1 tbsp (15 ml) soy sauce
  • ½ tbsp (7.5 ml) oyster sauce
  • 1 tbsp (15 ml) mirin
  • 1 tbsp (15 g) doenjang
  • 2 tbsp (30 g) gochujang

    • Instructions

    1. Mix seasoning paste ingredients in a small bowl.
    2. Heat oil in a wok over medium-high. Sauté beef, garlic, and onion whites for 4 minutes.
    3. Add paste; reduce heat and cook 2 more minutes.
    4. Boil noodles; rinse. Blanch bok choy for 1 minute; drain.
    5. Add ½ cup pasta water to the wok; bring to a boil. Toss in noodles and mix for 1 minute.
    6. Serve with bok choy, green onion tops, sesame seeds, and optional egg.

    Notes

  • Adjust gochujang for desired spice level.

    • 3.7 Mexican Rice

    Serves: 4  Prep Time: 10 minutes  Cook Time: 30 minutes  Total Time: 40 minutes

    Description

    Fragrant rice with tomato, garlic, and a hint of serrano heat.

    Ingredients

  • 1 cup (200 g) medium or long grain rice, rinsed
  • 1½ cups (360 ml) chicken stock or water with 1½ tsp bouillon
  • 1 Roma tomato
  • ¼ small white onion
  • 1 tbsp (15 g) tomato paste
  • 1 garlic clove
  • ½ tsp (2 g) ground annatto
  • ¼ tsp (1 g) ground turmeric
  • ⅛ tsp (0.5 g) ground cumin
  • 1 serrano pepper, halved
  • Salt, to taste
  • Neutral oil, for cooking

    • Instructions

    1. Blend tomato, onion, stock, tomato paste, garlic, annatto, turmeric, and cumin until smooth.
    2. Rinse and drain rice. Sauté in oil over medium heat for 5–6 minutes until golden.
    3. Pour in blended sauce, season with salt, and add serrano pepper.
    4. Cover and cook on low heat for 20 minutes.
    5. Rest covered for 10 minutes. Fluff with a fork and serve.

    Notes

  • Replace serrano with jalapeño for a milder spice level or use sweet pepper.
  • Pairs well with Chicken Tinga and anything you make with Taco Seasoning Mix.

    • 3.8 Sushi Rice

    Yield: Enough for 3–4 rolls  Prep Time: 20 minutes  Cook Time: 30 minutes  Total Time: 50 minutes

    Description

    Glossy, seasoned rice for sushi.

    Ingredients

  • 14 oz (400 g) short-grain Japanese rice
  • 1½ cups (360 ml) water
  • 1 small piece kombu, soaked (*optional*)
  • 4.6 oz (132 g) Sushi-su

    • Instructions

    1. Rinse rice 6–7 times until water is nearly clear. Drain for 10 minutes.
    2. Cook rice with water and kombu: high heat for 10 minutes, low simmer for 10 minutes, rest for 10 minutes.
    3. Wet a wooden bowl and paddle. Transfer hot rice to bowl; add Sushi Zu.
    4. Fold gently to season and cool to body temperature, folding occasionally.
    5. Cover with a damp towel until ready to use.

    Notes

  • Kombu adds umami but can be omitted.