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01/11/2013
Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
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
Linguine with White Clam Sauce
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
05/22/2012
Fettuccine with Heirloom Tomatoes
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
08/09/2011
Gnocchi al Pesto (Potato Dumplings with Pesto)
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
09/05/2012
Crabs and Spaghetti
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
12/06/2005
Spaghetti with Clams
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
03/06/2007
Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
02/03/2009
Spaghetti with Lobster
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Issue #38
06/21/2007
Tagliolini with True Clams
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
Issue #38
06/21/2007
Fusilli with Scampi, Cranberry Beans, and Peas
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Issue #38
06/21/2007
Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
Issue #38
10/19/2000
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Issue #34
11/30/2007
Linguine with Lobster Sauce
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Issue #31
02/03/2009
Shrimp Scampi
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
Ziti with Sausage and Fennel (Ziti chi Sosizza e Finucchieddi)
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
Ziti with Sausage, Mushrooms, and Cognac
Hearty and satisfying this dish has the perfect combination of flavors.
Issue #18
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
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