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Impressive Italian recipes: Scott Conant's pasta with clams and stromboli 2 ways

Chef Scott Conant makes umami-filled tajarin pasta with clams and vegetable-filled and meat-stuffed stromboli.
/ Source: TODAY

Chef, cookbook author and restaurateur Scott Conant is joining the TODAY Food team to prepare a few of his favorite Italian specialties.

He shows us how to make garlicky, umami-filled pasta with clams, stromboli stuffed with salami and smoky mozzarella, and a vegetarian stromboli stuffed with broccoli rabe and provolone.

"This is a simple yet deeply flavored dish," says Scott Conant. "The clams and the bonito create a briny and smoky combination that is just a winner."

Broccoli Rabe and Provolone Stromboli

Leafy greens, sharp provolone, fresh basil and bright tomatoes make these baby strombolis impossible to stop eating.

Stuff mini strombolis with savory salami, smoky mozzarella and aromatic garlic for an easy, crowd-pleasing appetizer.

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