Episode 407

Spaghetti In Parchment with Clams and Scallions

Note from Marc: The pasta in this dish cooks twice, so be sure to undercook it when you first boil it. Then when it bakes in the parchment, it will absorb all the briny, garlicky, wine-soaked, chile-flecked juices from the seafood. That’s how you create flavor! It also helps to…


Salmon Baked in a Bag with Citrus, Olives and Chiles

Servings: 4 Start to finish: 35 minutes (25 active) Ingredients 1 small orange 1 lemon Four skinless 4 to 5-ounce center cut salmon fillet pieces 1/4 cup fresh rosemary, chopped Kosher salt 2 tablespoons extra-virgin olive oil 1/2 cup olives, preferably oil cured, chopped 1 small serrano chile, sliced thin,…