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01/11/2013
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.
Issue #153
11/06/2012
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.
Issue #150
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
09/05/2012
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
07/18/2008
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
03/01/2007
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
12/06/2005
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
03/06/2007
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
02/03/2009
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Issue #28
06/18/2007
Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal.
Issue #18
06/18/2007
Hearty and satisfying this dish has the perfect combination of flavors.
Issue #18
03/01/2007
We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California.
Issue #7
07/02/2012
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
04/11/2011
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
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09/01/2010
Matt Bites discovers that the Romans had fish sauce centuries ago and that Colatura is the ultimate in umami, bringing a kind of magic to simple pasta.
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Source: Matt Bites
08/18/2010
This is perhaps one of the most famous simple Italian pasta sauces from Marcella Hazan. Here is Steamy Kitchen's interpretation of this easy and satisfying sauce.
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Source: Steamy Kitchen
08/05/2010
Calling for just a few ingredients, this updated recipe for bacon and pea pasta from the Bitten Word can be made in less than 20 minutes for a simple weeknight meal. Using fresh peas is a plus.
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Source: The Bitten Word
07/20/2010
The secret to this classic pasta recipe from Poor Man’s Feast is to use a wide variety of vegetables and fresh herbs at the peak of their season.
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Source: Poor Man's Feast
07/15/2010
Tangy and light, this simple salmon dish, created by We Heart Food, is one you’ll return to again and again.
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Source: We Heart Food
06/14/2010
The Hazan family loves fresh peas, and one of their favorite ways to prepare the vegetable is this luscious pasta dish, in which egg tagliatelle are infused with the peas' sweet flavor.
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Source: Giuliano Hazan
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