In all likelihood, you think of parsley not as food but as decoration. Yet parsley contains a large amount of beta carotene, vitamins B12 and folate, and more vitamin C than the equivalent amount of orange. It also contains immunity-enhancing phytonutrients like luteolin that curb inflammatory processes in the body, and other organic compounds, like myristicin, which is under study for its ability to kill tumors. The folic acid content of parsley helps preserve cardiovascular function. Not bad for a garnish.
In America, parsley is relegated to serve—ever so snappily—as something extra. But in other parts of the world, this leafy little green is the backbone of sauces from chimichurri to pesto, a key ingredient in dishes like tabbouleh, and it even stands up to becoming a salad in its own right, especially in its flat-leaf variety. (Curly-leaf parsley is somewhat bitter.)
Chopping parsley releases its piquancy, while cooking it kills its nutritional value—but not if you add it at the right moment. When combined with equal amounts of garlic and lemon zest and sprinkled on any dish for the last four or five minutes of cooking (try it on roasts and braised meats), the trio—known as gremolata and a highlight of Italian cuisine—gives off a spectacular scent that will permeate your kitchen and possibly even inspire declarations of true love.
One more thing: Did we mention that parsley freshens the breath naturally, even after eating garlic or onion?
Shell Game
- Servings: 2
- TOTAL TIME: 15 minutes
Sometimes, parsley deserves a starring role. Here it holds its own in a simple but nutrient-rich sauce for pasta.
Ingredients
2 Tbsp olive oil
4 large cloves garlic, minced
12 to 18 littleneck clams in the shell
1 large bunch flat-leaf parsley, well-rinsed
⅓ to ½ pound dry pasta; linguine and capellini are the classic choices
½ tsp lemon zest (optional)
Directions
Up to two hours in advance of serving, prepare clams by scrubbing well with a clean, stiff-bristle brush under running cold water and placing rinsed clams in a large bowl with cold water to cover. Change water once an hour to remove any grit released by the clams.
- Cook pasta as directed until al dente.
- While pasta is cooking, chop garlic and let sit five minutes before using.
- Chop parsley and set aside.
- Place olive oil and garlic in heavy, lidded pot large enough to accommodate clams when fully open. Sauté garlic over medium heat for two minutes. Stir to keep garlic from browning.
- Drain clams and add to pot. Cover tightly and cook on high heat for five minutes. If any clams remain unopened, replace lid and cook two minutes more.
- Remove lid. Discard any unopened clams. Add parsley and stir briskly. Cook on medium heat for one minute.
- Place cooked pasta into two bowls.
- Spoon clams in the shell, liquid, and all parsley and garlic over pasta.
- Sprinkle lemon zest over pasta.
