LINGUINE with CLAMS

Pasta and grains have fallen into disfavor in recent years, caught up in a rising tide of carbohydrate phobia and concerns about glycemic load and gluten sensitivity. Truly whole grains (or grains cracked into a few big pieces) are nutrient-rich foods that are digested slowly without causing spikes in blood sugar or insulin resistance. Despite labels to the contrary, whole-wheat flour and most whole-wheat breads are not whole-grain foods; from the point of view of glycemic load, they are little different from white flour and white bread. Some grains used in this book, like spelt and farro, have a lower gluten content than modern wheat, and good gluten-free pasta is available. When it comes to pasta, portion size is key. In short, I believe that true whole grains and moderate amounts of pasta are consistent with healthy eating and the principles of the AntiInflammatory Diet.

LINGUINE with CLAMS 

Linguine alle vongole is a classic Italian seafood-and-pasta dish in which

clams in their shells are quickly cooked in a covered pot with olive oil, a lot

of garlic, red pepper flakes, and white wine. (I use white vermouth for extra

flavor.) The clams steam quickly in their own juice and are then poured

over cooked linguine—shells, broth, and all—and topped with a quantity of

chopped fresh flat-leaf parsley. Serve it all in a large platter for a dramatic

presentation, providing plenty of paper towels and bowls for discarded

shells. You can omit the pasta and let your guests dip hunks of rustic bread

into the flavorful broth or just slurp it up with a spoon. It is usually not

necessary to add salt to this dish; the clam juice will be salty enough on its

own.

2 pounds littleneck or butter clams, scrubbed Sea salt

1 pound dried linguine

¼ cup extra-virgin olive oil ½ cup dry (white) vermouth 6 garlic cloves, pressed and allowed to sit for

10 minutes 1 teaspoon crushed red pepper flakes ½ cup chopped fresh flat-leaf parsley leaves

1. Rinse clams well.

2. Bring a large pot of salted water to a boil. Add the linguine and cook until al

dente.

3. Meanwhile, heat the oil in a deep skillet over high heat. Add the clams,

vermouth, garlic, and red pepper flakes. Cover and steam the clams until most of

them open, about 6 to 7 minutes (discard the unopened clams). Remove from the

heat.

4. Drain the pasta, place it in a deep platter, and toss it with a ladleful of the clam

broth.

5. Pour the clams and most of the remaining broth over the pasta and top with

the parsley. Serve at once.

SPICED COUSCOUS with SLIVERED ALMONDS 

This is super-fast and includes many warming anti-inflammatory spices.

Citrus juice and zest really punch up the flavor, while the almonds add a

nice crunch and the currants a pleasing chew. I came across a dish like this

in Sicily that used pistachios instead of almonds.

3 tablespoons extra-virgin olive oil ½ onion, diced

¾ teaspoon plus a pinch of sea salt ¾ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼

teaspoon ground nutmeg 1 cup couscous

¼ cup sliced almonds, toasted, plus more for garnish (here) 3 tablespoons currants

2 tablespoons orange juice 1½ teaspoons grated orange zest 2 teaspoons lemon juice

1. Heat the oil in a medium sauté pan over medium-high heat. Add the onions

with a pinch of salt and sauté for about 6 minutes or until translucent and golden.

2. Add the rest of the salt, the cinnamon, cloves, and nutmeg and stir to combine.

Add the couscous and toast, stirring, for about a minute. Add 1 cup of boiling

water and stir until combined. Remove from the heat, cover, and let sit for 5

minutes.

3. Fluff with a fork, then fold in the almonds, currants, orange juice, orange zest,

and lemon juice. Garnish with more almonds.