Giuliano Hazan (2)
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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.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
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.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
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.
A popular dish in Sicily, this simple pasta is full of flavor.