The Can't Cook Book: Recipes for the Absolutely Terrified! (32 page)

Cacio e Pepe

ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4 to 6

The hardest part of this recipe is remembering to take the butter out of the fridge to let it soften. Otherwise, this is a “decadent but worth it” recipe I’d love you to learn how to make.

Tools needed:
large pot, colander, cutting board, small skillet, measuring cups and spoons, liquid measuring cup, cheese grater (if grating it yourself), silicone spatula, large bowl, kitchen timer.

Don’t Panic:
Cracking peppercorns with a pan is good exercise. Work it.

1.
 About an hour ahead of time,
take
the butter out of the refrigerator and let it come to room temperature.

2.
 
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and
turn
the heat to high to bring to a boil.
Place
a colander in the sink. Meanwhile,
crack
the pepper using the bottom of a small skillet until all of the peppercorns are cracked.
*

3.
 In a large bowl, using a silicone spatula,
combine
the pecorino, Parmesan, butter, and cracked pepper until the mixture is crumbly
.

4.
 When the water comes to a boil,
add
the pasta and
cook
according to the package directions. Once the pasta is al dente,
use
a liquid measuring cup to
take
¹
/
₂
c. of the pasta water from the pot;
set aside.
Drain
the pasta into the colander. Immediately
add
the pasta and
¹
/
₄
c. of the pasta water to the large bowl and
stir
to combine until the cheeses have melted.
Add
more pasta water, if necessary, for a creamier consistency.

SLAMMIN’ PASTA WITH CLAMS

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4 to 6

Afraid to make anything with clams? I promise you won’t run screaming from your kitchen during the process.

Tools needed:
2 large pots (1 lid), colander, large bowl, tongs, measuring cups and spoons, cutting board, chef’s knife, kitchen timer, wooden spoon.

Don’t Panic:
Washing clams, smashing garlic, and chopping parsley—have at it!

1.
 
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and
turn
the heat to high to bring to a boil.
Place
the clams in a colander.
Put
the colander in a large bowl in the sink and
fill
the bowl with cold water. Let the clams
soak
a few minutes, then
rub
with your fingers to dislodge any dirt;
drain. Throw
away any clams that remain open (they are dead).

2.
 
Smash
the garlic
*
and
chop
the parsley.
*
Measure
the wine.
Place
your ingredients next to the stove.

3.
 When the water comes to a boil,
add
the pasta and
cook
according to the package directions. Meanwhile,
place
another large pot on the stove and
turn
the heat to medium.
Measure
and
pour
in 2 T. of the oil and
heat
until it shimmers (1 to 2 minutes).
Scoop
up the garlic with your chef’s knife,
add
to the pot, and
cook
, stirring, for 30 seconds, until fragrant.
Add
the clams and wine (beware, it will splatter a bit) and
cover
the pot.
Wash
the colander and
return
it to the sink.
Cook
the clams until they open, about 8 minutes.
Discard
any that do not open.
Add
the parsley and
¹
/
₄
tsp. red pepper
.

4.
 Once the pasta is al dente,
drain
it into the colander and
transfer
to a large serving bowl.
Top
with the clams and
drizzle
with the remaining 1 T. oil.
Sprinkle
a tiny bit of salt and red pepper to taste.