Giuliano Hazan (2)
Elly Says Opa (1)
Luna Cafe (1)
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.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
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.
Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal.
Hearty and satisfying this dish has the perfect combination of flavors.
We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California.
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
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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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