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Food

A Lighter Take on Pasta and Clams

Preparing “acqua pazza,” or crazy water, to make spaghetti and clams, in New York, May 4, 2018. Clams are an especially summery food (certainly on the East Coast), and when the meal is prepared in a light, tomatoey acqua pazza, the spicy broth enhances a stellar casual dish. (Karsten Moran/The New York Times)