One of my more unusual cookbooks is The Geometry of Pasta. Here is a quote from the NPR review of the book, when it was published in 2010:

“Pasta comes in a myriad of wonderful shapes — tubes and spirals, shells and ribbons and little ears. But why? Did some pasta manufacturer have fun — or does it really make a difference in taste?“

The authors address these questions with intriguing explanations, and they illustrate them with over 100 recipes. I had read the book cover-to-cover years ago but until recently, I tried only a few of the recipes. This week I have delved into several more recipes, beginning with this Sardinian pasta with Manila Clams from the State of Washington, by way of Eataly Boston’s fish market.

As you can see, this is a fairly simple recipe, and I found the instructions to be accurate. It made a lovely late lunch for me today, and I’m happy to share the results with you.

I had a little bit of the Ancarani Fomoso left, to go with the first serving. The second helping was accompanied by the latest Vermentino from Birichino.