ニューヨーク・タイムズのインスタグラム(nytimes) - 6月2日 03時15分

“Many Italian recipes call for simmering fish and shellfish in ‘acqua pazza,’ or crazy water,” @david_tanis writes for @nytfood. “It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be.” Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti, like the one photographed here by @karstenmoran. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a #summery feel — even on days when isn’t so summery outside. Visit the link in our profile to get the #NYTCooking recipe for clams and spaghetti with spicy tomato broth. #?

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