This article discusses a simple and delicious French-style pasta dish with clams, as recounted by Steve Hoffman in his memoir. The dish features fresh clams cooked in a sauce made with white wine, garlic, shallots, and parsley.
This French-style pasta dish is cooked with fresh clams and a sauce made with white wine, garlic, shallots and parsley. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)PITTSBURGH — The best meals are also often the simplest meals made with just a handful of everyday, easy-to-find ingredients.
Cheap eats and the return of late-night dining: What’s trending at Denver restaurants in 2025 The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of Autignac, France, is a classic example. As recounted in his new memoir, “A Season for That: Lost and Found in the Other Southern France,” every Friday he and his wife, Mary Jo, would trek to the promenade where the fisherman of Valras sold extremely fresh seafood in stalls. Though it was unfamiliar, he was adventurous and would pick whatever looked the most interesting or was recommended by the fishmongers. While “fishy” fish like mackerel didn’t go over well with his two kids, he could never go wrong with oysters or palourdes, the small, sweet clams harvested from the Etang de Thau, a salt-water lagoon along the Languedoc coast. Cooked in a broth of white wine, parsley and piment d’espelette and tossed with sauteed shallots, garlic and pasta, “spaghetti and clams went from a once-a-year-delicacy to a heavily requested family staple,” he writes. “The kitchen had begun to feel like the center that held together, and I craved my nightly aproned shift.” Stuck in landlocked Pittsburgh, I had to “settle” for littleneck clams that arrive at Wholey’s in the Strip District from pristine North Atlantic waters instead of the Mediterranean Sea. (Still great, and cheap!) I mistakenly bought fettuccine, which is wider and thicker than linguini, the preferred pasta to pair with clams in white sauce. I also substituted a pinch of hot paprika for the piment d’espelett
Pasta Clams French Cuisine Recipe Cooking
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