Water-packed turnips cook in a butter emulsion until fork-tender and glossy.

WSJ: Jenn Louis's Rock-Salt-Roasted Salmon and Turnips | Slow Food Fast

As you toss the pasta and sauce, the goal is to build an emulsion between the clam juice, oil and as many spoonfuls of pasta water as it takes to create a uniform texture.

WSJ: Marc Vetri's Spaghetti in Parchment With Clams | Slow Food Fast