A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
This flavorful dish is a Feast of the Seven Fishes favorite.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.