Aim for contrasting and complementary tastes and textures when choosing pairings and experiment with flavor combinations: sharp cheeses such as asiago or Roquefort drizzled with honey or paired with jam, dry, salty crystallized cheeses such as Parmesan or Pecorino paired with fatty cuts of meat like soppressata or bresaola, crunchy nuts or crackers with gooey triple-cream or burrata and piquant condiments such as mustard and pickles to cut through the richness of salami or pâté. These days, charcuterie boards have risen to a revered status in the world of snacks and appetizers, with most boards incorporating cheese, fresh and dried fruit, nuts, pickles and other treats. 1 1/2 pounds cockles or New Zealand clams (or other small clams), cleaned. 3 on-the-vine tomatoes, seeded and diced. Add the pasta to the saut pan with the clams. Reserving cup of the cooking water, drain the linguine in a colander (do not rinse). So, in the most official sense, a traditional charcuterie board is just a meat platter. 1 tablespoon olive oil, plus more for serving. Add the wine, red pepper flakes, teaspoon kosher salt, clams, and cup of the parsley bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. The word 'charcuterie' refers to cold cooked, cured or smoked meats, and it’s also the name of the French stores in which they are sold. Cover pot with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. A beautiful charcuterie board is a statement piece and a time saver, since it typically requires no cooking. Cover pot with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes.

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