After a few weeks of festively rich dishes, ringing in the new year with a fresh, less complex recipe can be a treat. “New Year’s Eve is always a busy holiday for anyone working in a restaurant,” says Chef Nivan Patel of the Miami-based Orno. “If I had the night off, I’d choose to stay in and make a meal at home.” His go-to recipe is a dish of littleneck clams sauteed in a zesty chili butter sauce and nestled atop bucatini pasta. The simple yet elevated entree is a staple at Orno, his New American restaurant in Coral Gables.
Though Patel usually makes his own pasta by hand (“it’s a very relaxing and creative process”), this recipe will taste just as good with store-bought pasta, he promises. “It’s a great fit for New Year’s because it pairs really nicely with wine and Champagne.”